Shrimp Pasta with Sugar Snap Peas in a Cream Sauce

I was at a loss as to what to make the other night. It was too cold and windy to go back out to the store so i just threw together items we had on hand. I hope you all like it.

Shrimp Pasta with Sugar Snap Peas in a Cream Sauce

Ingredients

3 lbs of shrimp, cleaned but tails left on
3 cups of Sugar Snap Peas
1 Lb of dried pasta of choice
1 cup heavy cream
1 cup of Dubliner Cheese grated
1/2 cup dry white wine
1/4 cup Italian Parsley, chopped stems removed
1 large onion chopped
1 red pepper chopped
8 cloves of garlic, minced
2 table spoons olive oil
1 teaspoon yellow mustard seeds
1 teaspoon celery seeds
1 teaspoon Fresh thyme
1 teaspoon dried dill
1/4 teaspoon red pepper flakes
1 lemon juiced and zest
Salt and Pepper to taste

Directions

In a large skillet over medium high heat saute the onions and peppers in the olive oil until soft. Next add the garlic and the seeds and stir for about a minute. Reduce heat to medium and add the wine, lime zest and the balance of the spices and shimmer for ten minutes.

Start pasta as per directions on the package.

Next add the cream to the skillet and simmer for about 3 to 4 minutes. Now add the Sugar Snap Peas to the skillet and cover for 2 to 3 minutes. After this time, check the Sugar snap Peas for tenderness. They should just be about done when you add the shrimp to the skillet, if they are still firm cover and simmer for an additional 2 to 3 minutes. When ready add the shrimp and cover. After 2 to 3 minutes check shrimp and stir. Turn off heat and cover.

Drain and reserve a cup of the pasta water. Place Pasta in a large bowl, sprinkle have the cheese, table spoon of lemon juice and about 1/3 cup of the pasta water and toss so cheese starts to melt. Once shrimp are done dump the contents of the skillet into the ball with the pasta, add the parsley and the balance of the cheese and toss, and you are done.

Enjoy Cooking