Everyday : Recipes : Shrimp, Peas, Lemon & Ruby-Red Tomato Plant Pasta

Tonight's dinner was fantastic.  Fresh ingredients, low-cal sauce, as well as flavorful - a neat summertime recipe.   And, it took me nigh 10 minutes!

Shrimp, Peas, Lemon & Cherry Tomato Pasta (for 4)

1 pound of pasta 

1 pound of shrimp, butterflied

2 tablespoons of olive oil

1 loving cup of peas

3 cloves of garlic, minced

2 tablespoons of fresh basil, julienned 

2 cups of cherry tomatoes, cutting inwards half

1 lemon

1/4 loving cup of heavy cream

3 tablespoons of butter

1/3 loving cup of parmesan, grated

Boil the pasta inwards salted water.   In a skillet, saute shrimp inwards olive crude for ii minutes.  Add the peas as well as garlic, saute for ii to a greater extent than minutes.  Turn oestrus on low, add together 1/3 loving cup of H2O from boiling pasta (this gives the sauce around starch to slightly thicken it), butter as well as cream.  Cook for ii minutes until butter is melted.  Remove from heat.  Add tomatoes as well as basil.  Drain the pasta as well as toss alongside the shrimp as well as sauce mixture.   Add parmesan cheese as well as toss.

 

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