Shrimp and Pea Spring Pasta

Springtime on a plate – that’s what this Shrimp and Pea Spring Pasta delivers with every bite. Combining plump, juicy shrimp with sweet peas and bright lemon flavors, this pasta is a celebration of freshness and simplicity. It’s a dish that’s perfect for a weeknight dinner yet elegant enough to impress guests. The interplay of lemon zest and juice with garlic and Parmesan creates a vibrant sauce that lightly coats the spaghetti, letting the natural flavors shine through. Whether you’re looking for a light meal or something to welcome the new season, this recipe hits all the right notes without fuss or complicated techniques.

The Upside of Shrimp and Pea Spring Pasta

This pasta is a fantastic way to enjoy seafood and vegetables in one harmonious dish. The shrimp cook quickly, making it ideal for busy days. Peas add a pop of color and sweetness, while lemon zest and juice brighten the whole plate with a fresh tang. Plus, it’s a one-pot wonder minus the pasta cooking, which keeps cleanup minimal. Nutritionally, it’s packed with protein from the shrimp and fiber from the peas, making it both satisfying and light. The addition of Parmesan cheese gives it a savory depth without overwhelming the delicate flavors. If you’re a fan of dishes like Creamy Lemon Garlic Shrimp Pasta, this is a fresher, lighter alternative that still delivers on taste.

Ingredient Notes

• Spaghetti (8 ounces): Use any dried spaghetti you prefer. Whole wheat or gluten-free options work well, just adjust cooking time accordingly.
• Large shrimp (1 pound): Peeled and deveined shrimp are essential for quick cooking and ease. Fresh or frozen shrimp both work; if using frozen, thaw fully before cooking.
• Fresh or frozen peas (1 cup): Fresh peas bring a vibrant sweetness, but frozen peas are an excellent and convenient alternative that retains flavor.
• Olive oil (2 tablespoons): A good quality extra virgin olive oil adds richness and depth to the sauce.
• Garlic (3 cloves, minced): Garlic is the aromatic backbone here, providing a subtle bite without overpowering the dish.
• Lemon zest (1 teaspoon) and lemon juice (2 tablespoons): Both elements are crucial for that bright, citrusy lift that defines this pasta.
• Grated Parmesan cheese (1/4 cup): Adds a savory, umami richness. Freshly grated is best for melting and flavor.
• Salt and pepper: Season to taste to enhance all the natural flavors.
• Fresh parsley (chopped): A fresh herb garnish that adds color and a mild herbal note to finish the dish.

Toolbox for This Recipe

• Large pot: For boiling the spaghetti pasta.
• Large skillet or sauté pan: To cook the shrimp and peas and toss everything together.
• Colander: To drain the pasta once cooked.
• Microplane or fine grater: For zesting the lemon.
• Measuring spoons: To measure lemon juice, olive oil, and seasonings accurately.
• Wooden spoon or tongs: For stirring and mixing the pasta and sauce.

Shrimp and Pea Spring Pasta: How It’s Done

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a boil and add the spaghetti. Cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta in a colander. This starchy water will help bind the sauce later.

Step 2: Sauté the Shrimp

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the peeled, deveined shrimp in a single layer. Season with salt and pepper. Cook for about 2 minutes per side or until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.

Step 3: Cook the Peas and Garlic

In the same skillet, lower the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the peas and cook for 2-3 minutes until they are tender and heated through. Frozen peas may take a bit longer.

Step 4: Combine Lemon and Pasta

Return the shrimp to the skillet and add lemon zest and lemon juice. Toss everything together, then add the cooked spaghetti directly into the skillet. Pour in a splash of reserved pasta water to loosen the sauce and help coat the pasta evenly.

Step 5: Finish with Parmesan and Parsley

Sprinkle the grated Parmesan cheese over the pasta and toss well to combine. Adjust salt and pepper to taste. Garnish with freshly chopped parsley before serving. For an even richer flavor, try adding a pat of butter at this stage.

Adaptations for Special Diets

• Gluten-Free: Swap regular spaghetti for your favorite gluten-free pasta variety.
• Dairy-Free: Omit the Parmesan cheese or substitute with a dairy-free cheese alternative or nutritional yeast.
• Low-Carb: Use spiralized zucchini noodles or shirataki noodles instead of spaghetti for a lighter option.
• Vegetarian: Replace shrimp with sautéed mushrooms or firm tofu for a plant-based version.

Behind-the-Scenes Notes

This dish was inspired by the desire to create a fresh, springtime pasta that’s both quick and bursting with flavor. The bright lemon and sweet peas make it a seasonal favorite, while shrimp adds protein and texture. One key tip is not to overcook the shrimp — they only need a few minutes and will become rubbery if left too long. Using the reserved pasta water is a little trick professional chefs use to bring a silky finish to the sauce without adding cream or butter.

• Make sure your shrimp are fully thawed if using frozen.
• Fresh peas elevate the flavor, but frozen peas are perfectly acceptable and save prep time.
• A microplane makes zesting lemons effortless and keeps the zest fine and fluffy.
• Feel free to experiment with herbs; basil or mint can also add interesting notes.

Leftovers & Meal Prep

This Shrimp and Pea Spring Pasta stores well in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stovetop with a splash of water or broth to prevent drying out. Avoid microwaving, as it can toughen the shrimp. For meal prep, keep the shrimp and pasta separate until ready to eat to maintain the best texture. This pasta also freezes well, but peas can become mushy, so consider adding fresh peas when reheating if preferred.

Helpful Q&A

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work well as long as you thaw them completely before cooking. Rinse under cold water and pat dry for the best results.

Is it necessary to use lemon zest and juice?

Yes, both lemon zest and juice add different layers of citrus flavor. Zest provides aromatic oils, while juice adds acidity and brightness. Together, they create the signature fresh taste of the dish.

Can I add other vegetables to the pasta?

Definitely! Asparagus tips, snap peas, or baby spinach make great additions that complement the spring theme and add extra nutrients.

What if I don’t have Parmesan cheese on hand?

You can substitute with Pecorino Romano or even a sprinkle of nutritional yeast for a similar umami kick. If avoiding dairy, omit the cheese altogether and boost flavor with extra lemon or herbs.

Similar Recipes

• Creamy Tomato Garlic Shrimp Pasta – A rich and comforting option with a luscious tomato cream sauce.
• Garlic Butter Shrimp Penne – A buttery, garlicky pasta that’s equally quick and satisfying.
• Creamy Lemon Garlic Shrimp Pasta – A creamy, zesty pasta perfect for lemon lovers craving a little indulgence.

That’s a Wrap

This Shrimp and Pea Spring Pasta is the ultimate fresh and flavorful meal that celebrates the season’s best ingredients with minimal effort. The combination of tender shrimp, sweet peas, bright lemon, and savory Parmesan is a guaranteed crowd-pleaser for any occasion. Whether you’re cooking for yourself, family, or friends, this pasta is easy to make, quick to serve, and delicious every time. Serve it with a crisp green salad or crusty bread for a complete, satisfying dinner that feels light yet nourishing. Give it a try, and you’ll find it quickly becoming a go-to springtime favorite in your recipe collection.

Share on Pinterest