Recipe - Gemelli with Shrimp and Sugar Snap Peas
I thought about having either grilled chicken or shrimp on Memorial Day since we already had barbecue ribs on Saturday but since I also had the ingredients to make ‘Gemelli with Shrimp’, that is what I ultimately prepared. It was so good, I almost couldn’t put my fork down after tasting it from the skillet…but I did. It’s a Martha Stewart recipe from the June issue of her magazine and you only need one skillet to make it. You can find it on her site here.
There is a little bit of preparation before hand with deveining the shrimp and taking the skin off plus with trimming the sugar snap peas, but after you’ve completed those steps, the rest is a snap! I couldn’t resist.
Use any short pasta that you like if you can’t find Gemelli, which I didn’t so I got one called Cellentani. I like its curly shape and for the recipe, you will need 12 ounces.
The first step is to cook the pasta in 2 cups of low sodium chicken broth and 2 cups of water plus 4 large cloves of garlic sliced. Season with salt and pepper and stir frequently while you prepare your shrimp and snap peas.
I should have cleaned the shrimp and trimmed the peas the day before but I was too busy playing catch-up on Netflix. I used my kitchen shears to eventually snip the dill.
When the pasta is approximately 3 minutes to completion, stir in your shrimp and lemon zest and cook for about a minute and a half.
Then add your snap peas, ½ cup of Feta and your 2 tablespoons of dill. Cook about a minute, or until your snap peas are crisp-tender and your shrimp is opaque. They are so good crisp-tender!
Stir in lemon juice and serve topped with remaining Feta, a teaspoon of lemon zest, coarsely chopped dill and some olive oil.
Here’s my first serving in a bowl which I posted to Instagram and after I had another serving, I put the rest in the fridge. It tastes pretty good cold too! What a great combination of goodness! One of the best pasta recipes I have tasted lately and I will definitely make this again!