Ingredients
- 1 pound large shrimp (16) shelled and deveined
- 2 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh parsley
- 1/4 teaspoon crushed red pepper
- 1 teaspoon garlic clove, finely chopped
- 33/100 cup plus 2 tablespoons extra virgin olive oil
- 1/4 cup fresh peas
- 1 tablespoon thinly sliced scallion
- 3 cup to 3 1/2 cups rigatoni
Preparation
Baking Directions:
Toss the shrimp with the rosemary, parsley, crushed red pepper, garlic, and 2 tablespoons olive oil.
Refrigerate the shrimp and allow it to soak up the flavors of the marinade for at least 3 hours and up to a day.
Bring a large pot of well-salted water to a boil.
Pour the 1/3 cup of olive oil into a large sauté pan and add the shrimp, peas, and scallion.
Season with salt and fresh pepper but keep the pan off the heat for now.
Drop the rigatoni into the boiling water and cook, adjusting the heat so that the water is a gentle boil (not a rollicking one) until just shy of al dente.
When the pasta is done, put the waiting sauté pan on high heat.
Using a slotted spoon or Chinese skimmer, gently transfer the rigatoni to the sauté pan.
Add ¼ cup of the pasta cooking liquid to the pan and cook the shrimp until they are just barely cooked through.
I take them off the heat when they are just starting to turn pink but are still gray in places, 3 to 5 minutes, depending on how quickly your stove heats the pan.
By this time the sauce should have reduced slightly so that you end up with a concentrated flavor of shrimp, peas, and scallion.
Season with additional salt and pepper to taste but skip the cheese!
