Recipe Name: Fusilloni with Peas, Shrimp, and Cherry Tomatoes
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fusilloni pasta | 320g |
| Shrimp (peeled and deveined) | 300g |
| Cherry tomatoes | 150g |
| Peas (fresh or frozen) | 200g |
| Onion | 1 |
| Garlic | 1 clove |
| Extra virgin olive oil | 4 tbsp |
| Vegetable broth | 1 cup |
| Fresh thyme | To taste |
| Fresh basil | 1 sprig |
| Fresh parsley | 1 sprig |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
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Prep the Aromatics: Start by finely chopping the onion and garlic. Heat 4 tablespoons of extra virgin olive oil in a non-stick pan over medium heat. Once hot, add the onion and garlic, letting them soften and cook until the onion turns golden.
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Cook the Peas: Add the peas to the pan with the onion and garlic. Stir and let them cook for a few minutes, allowing the peas to tenderize. Afterward, pour in one ladle of vegetable broth, stirring to combine. Let the broth reduce slightly while you prep the tomatoes.
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Prepare the Tomatoes: While the peas cook, cut the cherry tomatoes into small pieces and add them to the pan once the broth has reduced. Stir everything together and allow the tomatoes to cook down for a few minutes.
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Cook the Fusilloni: In a separate pot, bring salted water to a boil and cook the fusilloni pasta according to the package instructions. Be sure to cook the pasta al dente, as it will continue to cook in the sauce.
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Add the Shrimp: While the pasta is boiling, season the shrimp with salt, pepper, and fresh thyme. Once the tomatoes have softened, add the shrimp to the pan, cooking until they turn pink and opaque.
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Combine Pasta and Sauce: Once the fusilloni pasta is cooked, drain it, reserving some of the pasta water. Add the pasta to the pan with the shrimp and peas. If the sauce is too thick, you can add a splash of the reserved pasta water to reach your desired consistency. Stir gently to combine everything well.
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Finish with Fresh Herbs: Tear the basil and parsley leaves and sprinkle them over the pasta. Toss everything together, adjusting the seasoning with salt and pepper to taste.
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Serve and Enjoy: Serve the fusilloni hot, garnished with additional fresh herbs if desired. Enjoy this delightful, fresh, and flavorful pasta dish!
Notes:
- This dish pairs wonderfully with a light, crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Feel free to substitute the shrimp with another protein, such as chicken, for a different take.
This recipe brings together the sweetness of peas, the juiciness of shrimp, and the bright acidity of cherry tomatoes, all nestled in a rich, herb-infused olive oil sauce. It’s a dish that’s both comforting and refreshing—perfect for a weeknight meal or a weekend gathering!
