Shrimp with penne pasta and peas: Serves 4-6
1 1/2-2 LBs medium (18-22 count) Shrimp (Michigan Farm Raise at Arbor Farms)
1 lb penne pasta
1lb frozen peas (organic) or fresh in season
1/3-1/2 cup of olive oil
5 cloves of minced garlic
1 lemon juiced
1/4 cup dry white wine
1/4-1/2 cup of cream (optional)
2 pieced of bacon or pancetta crisped and crumbled as garnish (optional)
parm cheese garnish (optional)
In a large pot set to boil about 1-2 quarts of water with a little salt and a splash of olive oil. Rinse the frozen peas in some warm water to thaw. Then, shell, and de-vain shrimp. Peel, take out the sprout, and mince the garlic. Cook the pasta till aldente. It should have a little tooth to it when done. Place in a large serving bowl and add a little olive oil to prevent sticking, and add the full thawed peas. Add salt to tasted
Pat the shrimp dry with paper towel. Heat about half of the olive oil in a large saute pan. add half of the garlic and saute for a few seconds, then add the shrimp in one layer. Cook the for about a minute or so, and flip each one over with tongs. When done, pour into the pasta. Then add the second batch of shrimp and cook. Add those shrimp to the pasta, then deglaze the pan with the white wine. Scrape the bottom of the pan so all of the fond is removed (the brown tasty shrimp bits). Cook the wine for a few minutes to reduce a little, and add the cream is using. Then add the wine (and cream) to the pasta, peas, and shrimp. Add the lemon juice, and adjust the seasoning. Mix to combine the flavors. I like a lot of pepper and salt in this dish.
Garnish with bacon and/or a little parm if using.
Vegan Option: Omit the shrimp, and add a cup of little toasted pine nuts. Also saute 1-2 cans of artichoke hearts in the olive oil and garlic, white wine, and lemon.