Until the local farmer’s markets are open here, I’m using frozen sweet peas and canned tomatoes in this dish. In about 4 weeks, the farmer’s markets will open here and I can hardly wait for all the great local vegetables that will be available this summer. I like the fact that I can financially support the local farmers who work so hard to produce their delicious bounties of the growing season!
It’s a beautiful blend of colors in this shrimp dish and I’m not sure whether the peas or the shrimp is the star here because they both add mouthwatering flavors. Sugary sweet peas and succulent shrimp are a great marriage and a few more ingredients make it even better.
We favor this served over pasta but rice or orzo compliment it also. Here’s the recipe:
Shrimp and Sweet Pea Sauté
1 tablespoon olive oil
1 pound shrimp, peeled and deveined
6 green onions, chopped into 1-inch pieces
1 tablespoon lemon juice
¾ cup chicken broth
14.5 ounce can diced tomatoes with basil, garlic and oregano
2 cups frozen sweet peas, thawed
¼ teaspoon crushed red pepper
Salt and pepper, to taste
¾ pound pasta, cooked according to package directions
Heat the oil in a large skillet over medium-high heat.
Add the shrimp and cook for a couple of minutes, until they are pink and opaque. They do not have to be cooked through at this point.
Transfer to a plate and set aside.
Place green onions in skillet and sauté for one minute.
Add lemon juice and chicken broth and stir until well heated.
Add tomatoes and peas, cooking until hot and peas are tender.
Meanwhile, cook pasta until desired consistency.
Add crushed red pepper and salt and pepper.
Return shrimp to skillet and cook for a couple of minutes until shrimp are cooked through and sauce has thickened.
Serve over pasta.
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!