Shrimp and Snap Pea on Squid Ink Pasta

This is a recipe I learned from Blue Apron, a nice number with shrimp.

1 6-oz package snap peas, cut on a bias about 1-inch

12 oz fresh squid ink spaghetti pasta

12 oz shrimp, peeled and deveined

juice of 1/2 lemon

2 cloves garlic, minced

crushed red pepper flakes to taste

2 Tbsp creme fraiche or sour cream

remaining half lemon cut into small wedges

palmful fresh parsley for garnish if desired

Bring 2 quarts water to a boil for the pasta. Season generously with salt. Cook pasta according to package directions.

Toss shrimp with a dash of olive oil. Heat a large skillet to high and tip in the shrimp.

Shake to form a single layer and then stop. Allow shrimp to cook 2 minutes. Flip each shrimp with tongs or two forks, and cook another minutes. Sprinkle with lemon and remove to a bowl.

Tip snap peas into the skillet with a dash of olive oil as needed.

Cook a minute or two and then add the garlic and crushed red pepper flakes. Return the shrimp to the skillet to reheat. Fold in the creme fraiche or sour cream.

Drain the pasta and divide among four plates. Tip with the shrimp and snap peas. Garnish with lemon wedges and fresh parsley

Serves 4.

Comments

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