Name: Pasta alla Pamela with Shrimp and Peas
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly cracked black pepper; 1 pound medium shrimp (U41-50), shelled and deveined; 1/4 teaspoon baking soda; 1 pound spaghetti; 1/4 cup olive oil; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 1/4 cup dry white wine; 1 cup frozen peas, defrosted; 1/3 cup grated Parmesan; 1 tablespoon chopped fresh parsley

Directions

Bring a big pot of water to a boil. Salt liberally.
In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

Pasta alla Pamela with Shrimp and Peas

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