• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Homemade Italian Cooking
  • Home
  • Recipes
    • Appetizers
    • Desserts
    • Drinks
    • Gluten-Free
    • Pasta, Rice & Grains
    • Recipes
    • Soups
  • Videos
  • News & Events
    • Cooking Classes
    • Giveaways
    • Restaurant Reviews
    • Press
    • Product Reviews
  • Shop
    • Cookbooks
    • Ingredients
    • Kitchen Equipment
  • For Bloggers
  • About
  • Checkout
    • Instagram
    • YouTube
menu icon
go to homepage
  • Recipes
  • Videos
  • Shop
  • Cookbook
  • About
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Videos
    • Shop
    • Cookbook
    • About
    • Instagram
    • YouTube
  • ×

    Home » Recipes » Pasta, Rice & Grains

    Shrimp Pasta with Tomatoes and Sweet Peas

    Published: Sep 10, 2015 · Modified: Aug 15, 2018 by Cara Kretz · This post may contain affiliate links · Leave a Comment

    Share

    shrimp pasta plateThis delicious pasta dish can be made in under 30 minutes. Par-cook the pasta ahead of time, and prep all your ingredients.  Everything is cooked in one skillet, and cooks fast! One of the reasons I love this recipe is because it is flexible. I used what I had in my pantry, freezer and fridge.  Make it as spicy as you like, add or subtract vegetables, and improvise based on your favorite combinations. No shrimp - try sausage, pancetta, or just veggie-style. The important ingredient is the sauce so be sure to use lots of olive oil, garlic, wine and pepper.

    Watch how to make this quick pasta dish and make it part of your regular dinner rotation.

    Shrimp Pasta with Tomatoes and cream in pan

    Print Pin

    Quick Shrimp Pasta with Tomatoes and Sweet Peas

    This delicious pasta dish can be made in under 30 minutes. Par-cook the pasta ahead of time, and prep all your ingredients. Everything is cooked in one skillet, and cooks fast! Make it as spicy as you like, add or subtract vegetables, and improvise based on your favorite combinations.
    Course Pasta
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Author Homemade Italian Cooking with Cara

    Ingredients

    • 1 lb bucatini
    • 1 tablespoon Kosher salt
    • ¼ cup olive oil
    • small sweet onion diced
    • ½ cup red onion diced (optional)
    • 3 cloves fresh garlic
    • red and black pepper to taste
    • zest and juice of ½ lemon
    • 2 lb raw shrimp (21-25 count), deveined, tail removed
    • ¼ cup wine white or red
    • 5 ripe Roma tomatoes diced
    • 1 cup frozen peas
    • ½ cup heavy cream
    • 2 tablespoons minced fresh flat leaf parsley

    Instructions

    • In a large stockpot, add water and salt and bring to a boil. Add pasta and cook al dente or slightly undercooked. It will finish cooking in the skillet.
    • In a large skillet on the stove over medium high heat, add the olive oil and onions and cook until translucent. Add garlic, red and black peppers, lemon zest and juice, and the shrimp to the pan and cook for 3-5 minutes over high heat, stirring often. The garlic should be golden and the shrimp are pink.
    • Remove the shrimp, and set aside.
    • Remove the skillet from the flame, and deglaze the pan with wine.
    • Put the skillet back on the flame, and add the tomatoes and cook another 5 minutes. Add the shrimp back to the pan and stir. Mix in the peas and cream and heat through. Add the al dente pasta to the pan and mix to coat. Add a little pasta water if too dry. Add parsley.
    • Let pasta and sauce cook a few minutes to marry the flavors.
    • Pour the contents into a large, warmed pasta bowl.
    • Serve immediately.
    • Note: Warm the pasta bowl in a 200 degree oven for 10 minutes.

     

    « Roasted Cauliflower Steak
    Foodies Celebrate a Tuscan Autumn Lunch »

    You might also like

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    one × three =

    Primary Sidebar

    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

    More about me →

    Delicious Detox & Powerfoods cookbook. Buy Now!

    Global Cuisine

    • Oven Baked Corned Beef with Guinness Beer and Crispy Smashed Red Potatoes for St. Patrick's Day
    • Succulent and Crispy Pork Belly on Chinese Steamed Buns with Pickled Cucumbers and Hoisin Sauce
    • Spanish Paella on the Grill
    • Peach Panzanella Salad with Honey Cardamom Vinaigrette

    Holiday & Special Occasions

    • White Turkey Chili with Beans and Jalapenos for Super Bowl
    • La Befana’s Panettone Ice Cream Cake for Epiphany
    • Feast of the Seven Fishes: A Sicilian Christmas Eve Dinner
    • Amazing Two-Ingredient Pumpkin Cake with Buttered Rum Glaze for Halloween

    Footer

    Footer

    ↑ back to top

    Contact

    • cara@homemadeitaliancooking.com
    • Press
    • For Bloggers

    About

    • About Cara
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Copyright © 2022 Homemade Italian Cooking by Cara | Foodie Pro Theme by FeastDesignCo