• 1/3 cup extra virgin olive oil
  • 1 teaspoon minced garlic
  • 1 bunch green onions, chopped
  • 12 grape tomatoes, sliced in halve
  • ½ cup fresh basil, chopped (or 1 tablespoon dried)
  • ¼ cup fresh parsley, chopped (or 2 teaspoons dried)
  • 3 tablespoons butter
  • 1 pound of shrimp (deveined, tails off)
  • 1 cup frozen peas, thawed
  • 1 teaspoon kosher salt
  • ¾ lb. fettuccini pasta, cooked and drained
  • ½ cup parmesan cheese, shredded

A flavorful but light pasta dish that is perfect for welcoming spring

Tales of the Dinner Belle

By Brenda Stanley

I have what my husband calls my “petting zoo”.  I have chickens, horses, dogs, and sheep that are all pets.  My husband surprised me recently with a new ewe and a lamb.  I can’t think of anything that is more a sign of spring than a baby lamb. You may think this is a recipe using lamb.  Not even slightly.  Actually, it is a recipe for shrimp and pasta.  When spring looks like it is here, I find myself craving seafood and pasta.  Actually, I crave those in winter too.  Or Summer.  So, let’s just say I love the combination of seafood and pasta any time of the year, and one of my favorite recipes is my Basil Shrimp Pasta.  It is full of flavor and has a buttery garlic sauce, but it is also light and perfect for this time of year.  The grape tomatoes and basil make it even fresher tasting and make me long for my garden and being able to pick these ingredients straight off the vine.  And with the sweet peas, this dish is perfect alone or with a small salad and a chunk of crusty bread.  But no lamb.

Belle’s Basil Shrimp Pasta

1/3 cup extra virgin olive oil

1 teaspoon minced garlic

1 bunch green onions, chopped

12 grape tomatoes, sliced in halve

½ cup fresh basil, chopped (or 1 tablespoon dried)

¼ cup fresh parsley, chopped (or 2 teaspoons dried)

3 tablespoons butter

1 pound of shrimp (deveined, tails off)

1 cup frozen peas, thawed

1 teaspoon kosher salt

¾ lb. fettuccini pasta, cooked and drained

½ cup parmesan cheese, shredded

In a large rimmed fry pan, heat half the oil.  Add the garlic, green onions, tomatoes, basil, and parsley.  Cook until the tomatoes are barely soft.  Add butter and remaining oil.  Cook and stir until butter is melted.  Add the shrimp, peas, and pasta and cook just until the shrimp turn pink.  Sprinkle with the Parmesan cheese and serve.