I’ve always loved peapods, this recipe works fine with the flat kind, but is even crunchier with snap peas. The season is short, on the east coast they disappear after a couple of months, after that, I buy the regular peapods. My daughter loved this dish and asked for it frequently, now she could try it with Asian tofu or some fried tempeh!
Shrimp and Snap Pea Pasta
1/2 lb. cooked medium shrimp
1/2 lb. snap peas
5-10 cloves garlic
1/2 lb. linguine or spaghetti
1/4 C olive oil
salt & pepper
parmesan cheese, optional
Trim snap peas, removing any tough strings, and cut in half on the diagonal.
Rinse shrimp, dry on paper towels.
Chop garlic, 5 cloves will produce a lightly flavored pasta, add more if you like!
Measure out the olive oil.
Boil sufficient water for the pasta, adding a teaspoon of salt. Add the 1/2 lb pasta, time according to package directions. When there’s 5 minutes of cooking time left, heat a large saute pan. Add the oil, then the garlic, saute a minute or less, add pea pods and shrimp. Saute a minute, turn off the heat – you just want to heat the shrimp and peas, not cook them. Drain pasta and add to the saute pan, sprinkle on salt and pepper, stir around a bit, and serve.
I like some parmesan grated over the top.