Reviews (2)        Add Rating & Review             Martha Stewart Member     Rating: Unrated       03/16/2010   Light and fresh tasting, a great springtime dish. I used arugula instead of watercress, and added some freshly grated parmesan before tossing. I had seconds!         Martha Stewart Member     Rating: Unrated       12/14/2008   Delicious! I have made it numerous times and sometimes with added scallops.

Back to Fusilli with Shrimp and Peas All Reviews for Fusilli with Shrimp and Peas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Fusilli with Shrimp and Peas Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist Salt and pepper 1 pound fusilli 6 tablespoons olive oil 3 cloves garlic, minced 1 bunch scallions, white and green parts thinly sliced on the diagonal and kept separate (about 1 cup total) 1 pound medium shrimp, peeled and deveined 10 ounces frozen peas, thawed and drained 1/2 cup white wine, or water 2 teaspoons freshly grated lemon zest 1/4 teaspoon crushed red pepper 1/3 cup fresh lemon juice 3 ounces watercress sprigs, or spinach leaves (about 4 cups)

Cook’s Notes When slicing scallions, remember to keep the green and white parts separate: The white pieces get sauteed with the garlic; the green are sprinkled in just before serving.

Gallery Fusilli with Shrimp and Peas

Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Fusilli with Shrimp and Peas

Fusilli with Shrimp and Peas

Fusilli with Shrimp and Peas

Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Recipe Summary

prep: 30 mins total: 45 mins

Servings: 4

prep: 30 mins

total: 45 mins

prep:

30 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • Salt and pepper 1 pound fusilli 6 tablespoons olive oil 3 cloves garlic, minced 1 bunch scallions, white and green parts thinly sliced on the diagonal and kept separate (about 1 cup total) 1 pound medium shrimp, peeled and deveined 10 ounces frozen peas, thawed and drained 1/2 cup white wine, or water 2 teaspoons freshly grated lemon zest 1/4 teaspoon crushed red pepper 1/3 cup fresh lemon juice 3 ounces watercress sprigs, or spinach leaves (about 4 cups)

Directions

In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm.

While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.

Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.

Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.

Cook’s Notes When slicing scallions, remember to keep the green and white parts separate: The white pieces get sauteed with the garlic; the green are sprinkled in just before serving.

Cook’s Notes

When slicing scallions, remember to keep the green and white parts separate: The white pieces get sauteed with the garlic; the green are sprinkled in just before serving.

Reviews (2)

 Add Rating & Review     

   Martha Stewart Member     Rating: Unrated       03/16/2010   Light and fresh tasting, a great springtime dish. I used arugula instead of watercress, and added some freshly grated parmesan before tossing. I had seconds!         Martha Stewart Member     Rating: Unrated       12/14/2008   Delicious! I have made it numerous times and sometimes with added scallops.

Reviews (2)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       03/16/2010   Light and fresh tasting, a great springtime dish. I used arugula instead of watercress, and added some freshly grated parmesan before tossing. I had seconds!  

  Martha Stewart Member     Rating: Unrated       12/14/2008   Delicious! I have made it numerous times and sometimes with added scallops.  

 Martha Stewart Member

Rating: Unrated 03/16/2010

Light and fresh tasting, a great springtime dish. I used arugula instead of watercress, and added some freshly grated parmesan before tossing. I had seconds!

Rating: Unrated

Rating: Unrated 12/14/2008

Delicious! I have made it numerous times and sometimes with added scallops.

All Reviews for Fusilli with Shrimp and Peas

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fusilli with Shrimp and Peas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest