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!