Fusilloni with Peas, Shrimp, and Cherry Tomatoes

Fusilloni with peas, shrimp, and cherry tomatoes is a delicious and colorful first course, perfect for spring and summer. Here’s how to prepare it.

Ingredients

• 320 g fusilloni (or other short pasta of your choice)
• 200 g already peeled shrimp
• 150 g fresh or frozen peas
• 200 g cherry tomatoes
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. In a large skillet, heat a drizzle of extra virgin olive oil and add one whole garlic clove. Let it brown to flavor the oil, then remove it.

2. Add the shrimp to the skillet and sauté for 2-3 minutes, until they turn pink. Remove the shrimp and set aside.

3. In the same skillet, add the peas (if fresh, cook for a few extra minutes compared to frozen) and a pinch of salt. Cover with a lid and let cook for about 5 minutes; add a little water if needed to prevent sticking.

4. Meanwhile, halve the cherry tomatoes and add them to the peas. Cook for another 5 minutes over low heat.

5. Return the shrimp to the skillet, stir, and adjust salt and pepper. Let the flavors meld for a couple of minutes.

6. Cook the fusilloni in a pot of abundant salted water according to the package instructions for al dente pasta.

7. Drain the pasta and transfer it to the skillet with the shrimp, peas, and cherry tomatoes. Toss together to combine the flavors well.

8. Sprinkle with fresh chopped parsley before serving.

Fun Facts

Fusilloni are a larger variant of classic fusilli, and thanks to their size they are perfect for holding onto the flavors and ingredients of the sauce. This dish has an excellent balance between the sweetness of the peas and the delicate aroma of the shrimp, with a touch of freshness from the cherry tomatoes and parsley.

Buon appetito!