Pasta With Shrimp and Peas

shrimp-peas-pasta Tara Donne


  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 1 (8-ounce) bottle clam juice
  • 1/2 teaspoon salt
  • 8 ounces capellini pasta
  • 12 ounces large shrimp, peeled and deveined
  • 1 (10-ounce) package frozen petite green peas
  • 2 teaspoons grated lemon zest
  • 3 tablespoons lemon juice
  • 1/3 cup chopped fresh parsley


1. Heat oil in a skillet over medium heat. Add garlic and red pepper; cook 1 minute. Add clam juice and salt; bring to boil. Reduce to simmer; cover and cook 5 minutes.

2. Bring a pot of water to a boil. Cook pasta according to package directions; drain.

3. Add shrimp, peas, and zest to skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice, and parsley.

  • Prep Time:
  • Cook Time:

  • Quick and tasty, this pasta dish will fit perfectly into your weeknight rotation. Shrimp are perfect in this dish but you could sub with scallops if desired.
  • Yield: Makes 4 servings (serving size: 2 cups pasta and 3 or 4 shrimp)

Nutritional Information

Calories per serving: 365
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 25g
Carbohydrate per serving: 54g
Fiber per serving: 6g
Cholesterol per serving: 128mg
Iron per serving: 5mg
Sodium per serving: 464mg
Calcium per serving: 76mg

This Recipe Is