Easy Weeknight Pasta with Shrimp and Peas

My fridge is bare and I have zero inspiration for dinner tonight? Does that sound familiar? Today was one of those days where every minute was scheduled and the last thing on my mind was what to cook for dinner. I always keep a few ingredients on hand so I can make dinner in a flash: pasta in the pantry, frozen peas and carrots, heavy cream. It’s all you need for a comforting meal at home that only takes minutes to prepare. Instead of a splash of white wine, I used Vermouth. Julia Child always kept it on hand as a substitute for white wine, which I love because Vermouth doesn’t go bad, just add a splash when you need to liven up any dish, and drunken shrimp sounds pretty tempting to me!

1 lb pasta (fussily, penne, rigatoni, any bite-sized pasta works)

1/2 lb  frozen shrimp, thawed for a minute in the microwave or place in a bowl and pour over warm water and allow to thaw for several minutes

1/2 cup frozen English peas

1 clove garlic, minced

splash of heavy cream

splash of vermouth

salt and pepper to taste

generous pat of unsalted butter

Directions:

Cook the pasta, but drain when it is al dente, or slightly undercooked.  Place the butter in a pan and add the shrimp and garlic. Sauce for a minute, then add the vermouth and simmer for another couple minutes (the alcohol will cook off but the flavor will remain). Add the frozen peas, splash of heavy cream and salt and pepper.  Stir and add the pasta, then toss to combine.

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