Shrimp and Spring Pea Pasta Salad

Shrimp and Spring Pea Pasta Salad is an incredibly hearty and delightful recipe for any season of the year. The combination of shrimps and peas together with a scent of lemon zest and hot peppers create a perfect harmony which will positively surprise and suit any individual taste.

1 lb Colavita Radiators

1 ½ lbs shrimp (about 25 count)

1 ½ cups peas (fresh, shelled or frozen peas)

5 tbsp Colavita Extra Virgin Olive Oil, divided

12 cups chopped basil

1 tbsp grated lemon zest (finely), plus extra for garnish

1 tbsp freshly squeezed lemon juice

1 tbsp minced garlic

2 tsp Colavita Crushed Hot Chili Pepper Spread

sea salt

Optional:

1 cup sugar snap peas in their shells, cut into small segments

Toss the shrimp with 2 tbsp Colavita Olive Oil, the minced garlic, half the chopped basil, lemon zest and 1 tsp of Colavita Hot Pepper Spread. Cover and refrigerate for 30 minutes.

Meanwhile, cook the pasta in a large pot of salted, boiling water according to the package instructions. Add the peas during the last 2 minutes of cooking.

Drain the pasta and peas, and set aside.

Heat a medium frying pan over medium heat. Add the shrimp, along with its marinade, to the pan. Season with a pinch of salt. Cook, stirring frequently, until the shrimp are pink and firm, about 3-4 minutes.

Transfer the pasta and peas to a large serving bowl. Mix in the cooked shrimp, the remaining chopped basil, an additional 3 tbsp of Colavita Olive Oil, 1 tbsp lemon juice, and toss to coat.

Garnish with extra lemon zest and the optional sugar snap peas for crunch!

Serve warm or refrigerate for up to 1 day.

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Shrimp and Spring Pea Pasta Salad