Embrace the vibrant flavors of spring with this delightful pasta dish. Tender gemelli is tossed in a light yet creamy sauce, studded with sweet peas, zucchini, and succulent shrimp. A burst of lemon and fresh basil elevates this simple meal to a culinary experience.

Follow The Directions

01

Step

Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain, reserving 1/2 cup of the cooking liquid. (6-11 minutes)

02

Step

Meanwhile, bring another small pot of water to a boil. Add peas and boil until slightly softened. Drain. (2-3 minutes)

03

Step

Juice 3 of the lemon halves. Thinly slice the remaining half into rounds. Set aside.

04

Step

Heat olive oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat. (6-7 minutes)

05

Step

Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice, adding reserved pasta water as needed to reach desired consistency. Season with more salt and pepper to taste. Garnish with lemon slices and fresh basil.

For an extra layer of flavor, consider adding a pinch of red pepper flakes to the shrimp while cooking.
If fresh peas aren't available, frozen peas can be substituted. Add them directly to the skillet during the last minute of cooking to prevent them from becoming mushy.
A dry white wine, such as Pinot Grigio, pairs perfectly with this pasta.

Abel Kozey

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