Creamy Gemelli Pasta with Shrimp and Spring Vegetables

Name: Creamy Gemelli Pasta with Shrimp and Spring Vegetables
Total time: 40
Yield: 4
Ingredients: 0.66666668653488 (16 ounce) package gemelli pasta; 1.5 cups fresh English peas, shelled; 2 medium lemons, halved; 2 teaspoons olive oil; 1 medium zucchini, diced; 2 cloves garlic, minced; 0.66666668653488 pound uncooked medium shrimp, peeled and deveined; salt and ground black pepper to taste; 3 tablespoons creme fraiche; 2 tablespoons fresh basil, cut in very thin strips

Recipe by KimK from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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0.66666668653488 (16 ounce) package gemelli pasta
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1.5 cups fresh English peas, shelled
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2 medium lemons, halved
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2 teaspoons olive oil
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1 medium zucchini, diced

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2 cloves garlic, minced
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0.66666668653488 pound uncooked medium shrimp, peeled and deveined
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salt and ground black pepper to taste
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3 tablespoons creme fraiche
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2 tablespoons fresh basil, cut in very thin strips

Instructions

Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.