shrimp scampi with peas

Many lives ago, pre-kids, my husband and I were living in Santa Monica. For one of our anniversaries we took a cooking class together on the promenade. This workshop was all about how to safely and expertly prepare fish. The chef who taught was phenomenal, and I still use these tips to this day.

Fortunately, shrimp is one of the fish that all three of my kiddos love. Pair them with pasta and it's a huge hit. Here is one of my favorite recipes that can be prepared in a pinch.

Shrimp Scampi:

You'll need:

• 1 12-oz bag (32 ish) pre-cooked, tail-removed, deveined shrimp (more on this)

• box of spaghetti or linguini

• 3 to 5 cloves of garlic, depending on your taste

• one shallot or half a sweet onion.

• 2 tablespoons of avocado oil.

• 3 tablespoons butter,

• salt, pepper and

• splash of white wine,

• juice of 1/2 lemon

• 1 teaspoon lemon zest

• 1 tsp italian seasoning

• optional - dash of cayenne pepper or paprika

• 1/2 bag (2 cups) of frozen peas.

Note on how to defrost and prep frozen shrimp:

Ideally, defrost these overnight. Empty the bag into a glass or pyrex container and cover in the fridge. Remove with the rest of your ingredients and clean while your water is boiling.

However, like many of us, you will forget this step. You can counter defrost (in a new container) for an hour or so. Or soak in cold water for 30 minutes to an hour. Don't rinse in warm water. This will toughen your shrimp and potentially start the cooking process. Our chef from cooking school strongly discourages this. Don't thaw shrimp (or any fish) in it's packaging. This increases your risk of botulism. Make sure all of your sr

This meal is truly about the timing... Overcooked shrimp will taste like rubber and the pasta needs to be al dente and hot..

You’re going to want to have the pasta cooked right after the shrimp is done. If you're also cooking with littles at home, just try your best. That's all we can do, right?

Now, here's how to make this in under 40 minutes:

Step one:

1. Fill a large pot with water and a generous sprinkle of salt. Cover and boil your water under medium/high heat.

   
   

2. While your water is boiling, chop your onion, garlic or shallots. Set aside.

3. Defrost your peas in the counter or microwave.

4. Now, Prep your shrimp.

   
   

   Typically when you buy a bag of frozen shrimp, (again- you’re gonna want the Pre-cooked and tail-off one for this), it will come "deveined". I will advise that you check that your shrimp has been properly deveined before you use it.

 After your shrimp has been thawed, grab a small kitchen, pairing, knife, and cutting board. You’ll take the shrimp and check underneath the tail and all the way along the top and look for any black spots. That is their digestive system so you wanna make sure that there are no spots. Because that's gross. Even if you’ve purchased shrimp that has been “pre-cleaned and deveined “ There are still usually some remaining by the tip of the tail. It’s worth the effort. It is a tedious task, but will keep you company since you're waiting for your water to boil anyway. When you're done, rinse your shrimp and set aside in a colander in the sink.

5. By now, your water should be boiling. Cook your pasta according to package directions (typically 8-12 minutes).

   
   

6. Once you have added your pasta, start cooking your garlic and onion mixture. Preheat your pan on medium heat. Add the oil, letting the oil sit and heat for about 30 seconds to one minute. It will look shimmery and this means it's hot. Add your garlic, onions or shallots and cook until translucent. Add the butter, salt, pepper, and sauté until translucent and fragrant. Stir in your defrosted peas.

 7. You should have about three minutes to go on your pasta. If you are cooking a full box of whole wheat, it will take a little bit longer. Reduce the heat so you don't burn your garlic if this is the case.

When you have about 3 to 4 minutes left, fold in your shrimp. Combine it well with the butter and then add your lemon juice, splash of white wine (optional), and cover. Cook for one to two minutes, uncover and stir. Your shrimp is already pre-cooked so you don’t want to cook this for more than four minutes. Remove this pan from heat and cover. 

8. When your pasta is done- drain it into a colander but keep about a quarter cup of cooking water aside.

9. Mix the pasta with the sauce and toss, sprinkle in the lemon zest and Italian seasonings. Serve Immediately.

   
   

   *** Please note that some recipes will have you use a little bit of cayenne, but because I’m cooking this for children I don’t. I can barely get away with the black pepper. If you want a little bit more spice, you can substitute a pinch of paprika or have the adults season their own after the children have been served.

Enjoy!