This Paccheri with Shrimp and Mint Peas Sauce comes together in about 20 minutes and is so savory! This will be your new favorite easy weeknight dinner!
If you’re not familiar with Paccheri Pasta, it’s a pasta that has a very large tubular shape and originates from Campania and Calabria which are regions in Southern Italy.
They can be served stuffed or not. I chose to stuff the Shrimp in these for the photos, but you don’t necessarily have to do this. It’s more about the presentation style, and however you want to present it is totally up to you. 🙂
I’m absolutely in love with the combination of flavors between the peas and mint in the sauce. You may remember the Sautéed Shrimp over Mint Peas Puree I did awhile back, which was more of an appetizer dish. So I decided to use this same sauce and mix it into a pasta dish using Paccheri, and it worked perfectly!
I hope you guys love this recipe as much as I did! It’s:
- Easy to make
- Elegant
- Flavorful
- Light
- and totally Orgasmik!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Buon Appetito!
Paccheri with Shrimp and Mint Peas Sauce
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2
- Category: Main Dish
- Cuisine: Seafood
Ingredients
For the Shrimp:
- 8 jumbo Shrimp (chop 4 and leave 4 whole)
- 3 Tbs EVOO (extra virgin olive oil)
- 1 clove Garlic
- Pinch of Salt
- Pinch of Red Chili Pepper Flakes
- 1/2 tsp Italian Seasoning
- 2 Tbs Dry White Wine
For the Mint Peas Sauce:
- 2 Tbs EVOO
- 1 small Shallot finely chopped
- 1/2 clove minced Garlic
- 1 cup organic frozen Peas (defrosted)
- 1 tsp Salt
- Pinch of Pepper
- Pinch of Oregano
- 3 cups Vegetable Broth
For the Pasta:
- 250 grams Paccheri
- 2 Tbs salt for the pasta water
Instructions
Start by making the Mint Peas Sauce:
- Heat saucepan with 2 Tbs EVOO
- When oil is hot add Shallots and sauté 2 minutes until softened
- Add 1/2 Clove of the Minced Garlic and sauté 1 minute
- Add Green Peas and sauté 2-3 minutes
- Stir in Salt, Pepper, and Oregano (adjust seasonings to your taste and add more if needed)
- Slowly add in Vegetable Broth 1 cup at a time and simmer 7-8 minutes (during this cooking process, keep an eye on the puree, as the liquid gets absorbed add another cup and so on until all of the broth is used.
- Transfer the Pea Puree to a food processor and add in Mint Leaves. Blend until it obtains a velvety smooth creamy sauce
Next start the Pasta:
- In a large pot fill 3/4 full of water and bring to a boil
- Add 2 Tbs Salt
- Add Paccheri
- Stir occasionally
- Cook as directed on package or until al dente
While the pasta is cooking start the Shrimp:
- In a large saucepan add EVOO and heat over medium heat
- When oil is warm add Garlic (I left it whole and removed it at the end)
- Add Red Chili Pepper Flakes
- Cook until Garlic gets a golden color
- Turn heat up to high and add Shrimp, sauté about 1 minute
- Add Salt and Italian Seasoning
- Blush with White Wine and sauté 1-2 minutes until wine has evaporated
- Turn off heat and add Mint Peas Sauce to saucepan with Shrimp
- If sauce looks a little dry add 1/2 cup of water that the pasta is cooking in
- Drain pasta, and toss with the Shrimp and Mint Peas Sauce
- Serve immediately
- Buon Appetito!
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