Creamy Gemelli Pasta with Shrimp and Spring Vegetables

Basil, zucchini, and fresh English peas add brilliant green color and fresh taste to this shrimp dish made with corkscrew-shaped gemelli pasta.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 453 Calories

Ingredients

• 2 teaspoons olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 medium lemons, halved
• 1 medium zucchini, diced
• 3 tablespoons creme fraiche
• 2 tablespoons fresh basil, cut in very thin strips
• 0.66666668653488 (16 ounce) package gemelli pasta
• 1.5 cups fresh English peas, shelled
• 0.66666668653488 pound uncooked medium shrimp, peeled and deveined

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.

Step 2

At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.

Step 3

Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.

Step 4

Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.

Step 5

Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.