Pasta with shrimps, green peas and basil

There is one trick that simplifies the process of preparing this dish - the peas are boiled in the same water as the pasta. Among the aromatic components - and basil with arugula, and lemon peel, and pepper with garlic for spiciness. And shrimp is always delicious.

Ingredients

• shrimp 700 g
• fresh basil, chopped 0.5 cups
• olive oil 5 tbsp spoons
• lemon zest, grated 1 tbsp. a spoon
• salt to taste
• green peas 1.5 cups
• or green ice cream peas 1.5 cups
• pasta (tubular, medium size) 350 g
• ground black pepper to taste
• shallots 0.3 cups
• garlic 1 tsp
• hot chili pepper 0.75 tsp
• arugula (50-60 g) 2 cups

Directions

1. Toss the shrimp with half the basil, 2 tbsp. l. olive oil and lemon zest. Cover and refrigerate for 30 minutes. Boil and salt the water well in a large saucepan. Pour the peas into a sieve and dip them in boiling water. Cook for 2-4 minutes (only until tender). Remove the sieve from the water, place the peas on a baking sheet in one layer to cool. Cook the pasta in the same water as the peas until semi-soft (al dente) according to the recommendations on the package. Drain in a colander, leaving ½ glass of water.
2. Season the shrimp with salt and pepper. Heat 3 tbsp. l. olive oil in a skillet over medium heat. Add shallots, garlic, a pinch of salt and cook, stirring occasionally, for about 2 minutes, until the onions are slightly browned. Add the shrimp and continue cooking, stirring occasionally, until the shrimp is almost done - 2-3 minutes. Stir in peas and remove from heat.
3. Return the pasta to the saucepan in which it was cooked, add the cooked shrimp mixture and the "pasta" water. Cook over medium heat until shrimp is cooked through (about 1 minute). Add arugula and leftover basil. Add a little water if necessary and continue cooking until the arugula is slightly soft (about 1 minute more). Season with salt and pepper and serve immediately. Bon Appetit!