Springtime Shrimp With Lemon, Thyme & Bow -tie Pasta Toss

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter, divided 1 tbsp each
• 4 tender spring green onions, part chopped, thinly slice green part and reserve
• 1 medium broccoli, crown cut into florets
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon lemon zest
• 1/2 cup good dry wine
• 3 tablespoons fresh lemon juice
• kosher salt & freshly ground black pepper
• 1 sprig fresh thyme
• 12 ounces frozen baby peas
• 1 lb large peeled & deveined cooked shrimp
• 1/2 cup finely grated parmesan cheese
• 8 ounces bow tie pasta, cooked and drained

Recipe

• 1 bring a large pot of water to boil for pasta; cook bowtie until al dente. toss with a bit of olive oil and keep warm.
• 2 heat large skillet over medium heat, adding 1 tbsp olive oil, then butter. add green onion (save a bit of the green part for later), lemon zest, broccoli, wine and red pepper flakes. season lightly with salt & pepper, toss together. cover skillet and cook a few minutes and broccoli is bright green. add peas, cook a few minutes, keeping their bright color. add shrimp and toss gently, cooking about 2 minutes until shrimp are heated through.
• 3 add lemon juice,green onion, sprig of thyme and remaining butter and olive oil.
• 4 place warm pasta in serving bowl, sprinkle with salt, pepper & 1/4 c parmesan cheese. remove sprig of thyme; add shrimp and vegetable mixture. toss lightly, sprinkle with remaining parmesan and serve.