Pesto Shrimp and Pancetta Pasta
Unpopular opinion: peas are delicious! Could this pasta possibly turn a pea hater to a pea lover? Maybe 🙂 If you want to substitute the peas, spinach would also be great addition to this pasta.
Peas have a bad rep for being gross, but I think if they are made into a meal they taste so good. They’re also filled with vitamins, antioxidants, protein and fiber. Which make them a winning veggie in my eyes 🙂 This pasta is so yummy. It’s filling, yet light. It’s creamy, but not overly creamy. It’s just right! Recipe below. Let me know if you make it and how much you love or hate peas. Haha
1 package of thin spaghetti
1 cup dairy free milk (or regular)
3 tbsp dairy free cream cheese (or regular)
2 tbsp pesto
2 tbsp minced garlic
1 cup petit peas (Trader Joe’s)
3/4 cup diced shallots
1 tbsp butter
2 tbsp olive oil
1 package of cubed pancetta (Trader Joe’s)
10-15 raw shrimp
In a pot of salted water, boil pasta noodles al dente. Reserve 1/4 cup pasta water for sauce.
Bring skillet to med high heat. Add 1 tbsp butter, 1 tbsp garlic and raw shrimp. Stir and flip shrimp until they become pink. Set shrimp to the side in a bowl.
In same skillet, add 2 tbsp olive oil, 1 tbsp garlic, 3/4 cup diced shallots and pancetta. Stir and as pancetta starts crisping up, add in frozen peas.
Turn heat down medium low. Stir in 1 cup of milk and 3 tbsp cream cheese. Continue to stir until cream cheese is blended. Simmer for 2 minutes.
Add in pasta noodles, 1/4 cup pasta water and 2 tbsp pesto. Mix all together.
Top with parmesan (optional)