Jeff Mauro makes his Pasta Alla Pamela with Shrimp and Peas, as seen on The Kitchen, Season 30.
Recipe courtesy of Jeff Mauro

Pasta alla Pamela with Shrimp and Peas

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 servings



  1. Bring a big pot of water to a boil. Salt liberally.
  2. 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).
  3. 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.
  4. 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.
  5. Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.