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 of fusilloni (or other short pasta of your choice)
• 200 g of peeled shrimp
• 150 g of fresh or frozen peas
• 200 g of 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 pan, heat a drizzle of extra virgin olive oil and add a whole garlic clove. Allow it to brown to flavor the oil, then remove it.

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

3. In the same pan, add the peas (if they are fresh, cook for a few more minutes than frozen) and a pinch of salt. Cover with a lid and let cook for about 5 minutes, adding a little water if necessary to prevent sticking.

4. Meanwhile, cut the cherry tomatoes in half and add them to the peas. Let cook for another 5 minutes over low heat.

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

6. Cook the fusilloni in a pot with plenty of salted water following the package instructions to achieve al dente pasta.

7. Drain the pasta and transfer it to the pan with the shrimp, peas, and cherry tomato sauce. Toss together to blend the flavors well.

8. Sprinkle with fresh chopped parsley before serving.

Curiosity

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

Bon appétit!