Pea & Shrimp Penne with Basil

Pea & Shrimp Penne with Basil
Photo by Scott Phillips

Ingredients

  • 1 Tbs. finely grated lemon zest
  • 2 oz. arugula, trimmed, washed, and dried (about 2 lightly packed cups)
  • Kosher salt
  • ¾ lb. dried penne
  • ½ cup chopped fresh basil
  • 5 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • + 5 more ingredients
    • 1-½ lb. shrimp (21 to 25 per lb.), peeled, deveined, and cut in half lengthwise
    • ¾ tsp. seeded and minced hot fresh chile, such as Thai bird or serrano
    • 1-½ cups fresh shelled peas (about 1-½ lb. unshelled) or frozen peas
    • 1/3 cup finely diced shallots
    • 1 tsp. minced garlic

Toss the shrimp with half of the basil, 2 Tbs. of the olive oil, and the lemon zest. Cover and refrigerate for about 30 minutes. Bring a large pot of well-salted water to a boil over high heat. Put the peas in a large metal sieve and dip them into the boiling water. Cook until just tender, 2 to 4...

View full recipe at Fine Cooking

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