Quick Shrimp, Peas, and Mushrooms with Farfalle

Inspired by all the shrimp along the coast of Georgia, we have tried a number of recipes to include it in our menus. This recipe, modified from one we found in an old Southern Living magazine, can be made with either fresh or frozen ingredients.

When we are near farmer's markets, fresh is fabulous with fresh shrimp. But we also make it in the dead of winter with frozen shrimp and frozen veg. Pretty tasty either way. It feeds about four people.

Ingredients

4 tbsp kosher salt

1/2 lb. farfalle pasta

1 1/2 cups frozen peas, thawed

1 cup of sliced button mushrooms

6 Tbsp butter, divided

1/2 cup panko breadcrumbs

2 tsp lemon zest, divided

1 lb peeled, medium-size shrimp, deveined 

1/4 tsp red pepper flakes

2 Tbsp  fresh lemon juice

2 cloves garlic, minced

2 Tbsp finely chopped fresh flat-leaf parsley

1/2 tsp black pepper

3 Tbsp capers

Instructions

Bring 4 qt. water to a boil in a stockpot over high heat. Add 4 Tbl salt. Return to a boil. Add pasta, boil, stirring occasionally for about 11 minutes. 

Add peas and cook for 2 minutes or until peas are tender. Drain, reserving 1 cup of the pasta water. 

Melt 2 Tbsp of the butter in a medium skillet over medium heat.

Add breadcrumbs and cook, stirring often about 4 minutes or until brown. 

Add 1 tsp lemon zest and cook, stirring constantly for 2 minutes. Remove from heat. 

Saute mushrooms in 2 Tbsp butter in a stockpot over medium heat until tender- about 2 minutes.

Add shrimp, garlic, red pepper flake, and remaining butter and continue to saute for about 4 minutes or until shrimp are pink-translucent.

Stir in lemon juice and capers and 1/2 cup reserved pasta water. 

Stir in pasta mixture. Add pasta water until desired consistency. 

Transfer mixture to platter and top with Panko, parsley, black pepper, and remaining lemon zest.