Great combination of seasonal ingredients! Love it with wild key west pink shrimp
I also swapped spinach for arugula. And topped with a little Parmesan. Yum!
My family loves this recipe. I make it as written. My two kids (5 and 7) cheer when they know this is for dinner. I agree it's not a "wow" recipe with big flavors, but the simple, delicate flavors are well-balanced and delicious. I make this about once a month but would make it more often if I kept shrimp on hand in the freezer (I use jumbo shrimp from costco and they work well).
Well, it was good, but not great. Will not make again. I make all recipes "as is" the first time around and it just didn't cut it for us.
Excellent and easy. 2:1 ratio of shrimp to pasta is right on. I reduced fat by using 1 Tbl olive oil in the marinade, and 1 Tbl to saute shallots--- that was perfect. I used spinach rather than arugula, a half a jalapeno, and I threw the peas into the pasta pot in the last two minutes of cooking time to simplify. A wonderful weeknight meal.
I made this for the second time last night. This time I increased the peas to two cups and the arugula to 3 oz. I also used a full pound of penne since I hate having 1/4 pound of leftover pasta to deal with later. I did have to add more cooking water. This is an excellent, light, easy to make meal for summer.
This recipe is great. I didn't have any peas so I used fresh asparagus. It seems that with so few ingredients it would be bland, but it was very flavorful. Even my picky eater husband liked it.
This recipe was great, really easy, and really fresh, with just the right amount of basil.