Quick dinner that tastes like restaurant quality.
INGREDIENTS
8 ounces spaghetti
1 1/2 Tablespoons butter
1 Tablespoon minced garlic
1/2 pound jumbo raw shrimp
1 Tablespoon olive oil
1/2 cup thawed frozen peas
5 ounces grape tomatoes
1 1/2 Tablespoons chopped fresh chives
1/4 cup shredded Parmesan cheese
Fresh Lemon Juice
Pepper
INSTRUCTIONS
Bring a large pot of salted water to boil. Add pasta and cook according to manufacturer's instructions.
Drain, reserving 1/2 cup liquid. Set aside.
In large skillet, over medium heat, melt butter. Add shrimp and cook about 2 minutes; then flip anf cook additional 2 minutes or until cooked thoroughly. Add garlic during last minute of cooking.
In same skillet, add oil and tomatoes. Cook 2 - 4 minutes until tomatoes have softened. Add peas.
Reduce heat to medium-low. Return pasta to skillet. Add pasta water, as needed, to create a glossy sauce.
Stir in shrimp and chives and Parmesan and a splash of lemon juice. Season with salt and pepper and serve immediately.