Shrimp Pink Pasta with Peas

Ingredients

• 12 oz linguine
• to taste Salted water, for boiling
• 1 lb shrimp, peeled
• 1 tbsp olive oil
• 1/2 tsp salt
• to taste Black pepper
• 1 cup frozen peas
• 2 tbsp olive oil
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can / (1/4 oz) crushed tomatoes
• 1 cup cream
• 1 tsp salt
• to taste Grated Parmesan (optional)
• to taste Fresh basil or parsley (optional)

Method

1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
2. Sear shrimp in olive oil 1–2 minutes per side; set aside.
3. Stir peas into sauce for the last 2 minutes to warm through.
4. Sauté onion in oil 5 minutes; add garlic 30 seconds.
5. Stir in tomato paste 2 minutes.
6. Add tomatoes and salt; simmer 8 minutes.
7. Stir in cream; simmer 2 minutes.
8. Toss drained pasta with sauce, loosening with pasta water as needed.
9. Serve warm; top with Parmesan and herbs if desired.

Notes

Use reserved pasta water to adjust sauce consistency without diluting flavor.