PASTA WITH SHRIMP AND PEAS CARBONARA-STYLE

Pasta entree - Can be a complete meal 

Sunday I wanted something different so I tried this recipe. I was fabulous! Another good recipe for Lent.

1 lb Italian pasta (I used a cut called cavatappi here in the US)
8 1 cup peas
4 extra large eggs
1/2 cup Parmigiano Reggiano, grated
1/4 cup freshly chopped parsley
Italian sea salt
Italian extra virgin olive oil


Bring a large pot with water and peas to a boil.

In a big skillet over medium heat warm the olive oil and sautee shrimp until they become pink on both sides. Season with salt and set aside.

In the meantime, in a bowl, beat eggs with salt and then add the parmesan; mix well to combine. Set aside.

When water boils, add salt and then pasta, stir often for the first couple of minutes and cook until "al dente", uncovered, with water rapidly boiling.

Drain pasta and peas and transfer to the skillet with shrimp. Sautee for a couple of minutes then transfer everything in the bowl with the eggs; mix quickly. The warmth from the pasta will set the eggs enough.

Serve immediately sprinkled with freshly chopped parsley.

This recipe serves 4.

- You can add hot pepper flakes when sauteeing your shrimp, if you like them.
- If you are preparing just half of the quantities, you won't have enough pasta to set the eggs, so you may need to sautee the pasta and then add the eggs in the same skillet.
- If I need vegetables with the recipe (peas, green beans and similar) I always cook them in the same pot with pasta. This way, pasta will absorb part of the nutrients released by veggies in the water.
- Just before draining pasta, retain some water: it will be useful if you need to sautee the eggs mixture in the skillet. It will work as well as cream, with way less fattening outcome ;-)