Ingredients
Salt and pepper
12 ounces angel hair pasta
1 cup frozen peas
2 tablespoons olive oil
1 pound medium shrimp, shelled and deveined
1 cup heavy cream
Method
Sources
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dataset
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Complete molecular gastronomy kit with tools and ingredients
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Professional gel colors — intense color without thinning batter
Soft elastic gel that re-melts and re-sets
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
Professional gel colors — intense color without thinning batter
Soft elastic gel that re-melts and re-sets
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Bring a large pot of salted water to a boil. Add pasta and bring back to a boil. Add peas after pasta has cooked for 3 minutes. Continue cooking until pasta is al dente and peas are warmed though, 1 to 2 minutes. Drain well, return to pot and toss with 1 Tbsp. oil. Cover and keep warm. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add shrimp and cook, stirring, until pink, 2 to 3 minutes. Transfer to pot with pasta and peas. Pour cream into skillet and increase heat to high. Boil, stirring to pick up any bits on bottom of skillet, until slightly reduced, about 3 minutes. Transfer to pot with pasta, shrimp and peas. Stir well, season with salt and pepper and serve warm.