Instructions

Start by making the Mint Peas Sauce:

1. Heat saucepan with 2 Tbs EVOO
2. When oil is hot add Shallots and sauté 2 minutes until softened
3. Add 1/2 Clove of the Minced Garlic and sauté 1 minute
4. Add Green Peas and sauté 2-3 minutes
5. Stir in Salt, Pepper, and Oregano (adjust seasonings to your taste and add more if needed)
6. 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.
7. 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:

1. In a large pot fill 3/4 full of water and bring to a boil
2. Add 2 Tbs Salt
3. Add Paccheri
4. Stir occasionally
5. Cook as directed on package or until al dente

While the pasta is cooking start the Shrimp:

1. In a large saucepan add EVOO and heat over medium heat
2. When oil is warm add Garlic (I left it whole and removed it at the end)
3. Add Red Chili Pepper Flakes
4. Cook until Garlic gets a golden color
5. Turn heat up to high and add Shrimp, sauté about 1 minute
6. Add Salt and Italian Seasoning
7. Blush with White Wine and sauté 1-2 minutes until wine has evaporated
8. Turn off heat and add Mint Peas Sauce to saucepan with Shrimp
9. If sauce looks a little dry add 1/2 cup of water that the pasta is cooking in
10. Drain pasta, and toss with the Shrimp and Mint Peas Sauce
11. Serve immediately
12. Buon Appetito!