Shrimp Au Poivre with Fusilli Lunghi

Shrimp Fusilli Lunghi with Au Poivre Sauce

Yield: 2 servings

Ingredients

  • 10 oz PQ's Fusilli Lunghi (1 pkg)
  • 12 oz PQ's Shrimp Au Poivre Sauce (1 pkg)
  • 8 oz shrimp, peeled and cut into bite-sized pieces
  • 1 cup asparagus, cut into 1-inch pieces
  • ½ cup peas
  • 2 Tbsp butter
  • ¼ cup grated Parmesan cheese (optional)
  • 1 Tb cold butter
  • Fresh parsley, chopped, for garnish
  • Freshly cracked black pepper, to taste

Method

  • Bring a large pot of salted water to a boil.
    • The water should taste like the sea—this is essential for well-seasoned pasta.
  • In a sauté pan over medium-high heat, melt the butter.
  • Add the shrimp and cook for 1–2 minutes until just beginning to turn pink.
  • Add the asparagus and cook for another 2 minutes.
  • Stir in the peas and cook for 30 seconds more. Remove from heat if the shrimp are nearly cooked through.
  • Add fusilli lunghi to the boiling water and cook for 2½–3½ minutes, or until al dente. Stir occasionally to prevent sticking.
  • Before draining, reserve about ½ cup of pasta water.
  • Drain the pasta and immediately add it to the sauté pan.
  • Pour in the Shrimp Au Poivre Sauce and toss gently over low heat until the shrimp are fully cooked and the pasta is coated. Add 1 Tb of cold butter and emulsify into the sauce. 
  • Add a splash of pasta water as needed to loosen the sauce.
  • Finish with Parmesan, parsley, and freshly cracked black pepper.

Tip:

Don't overcook the shrimp. The shrimp will continue cooking slightly as they're tossed with the hot pasta and sauce. Remove the pan from the heat as soon as the shrimp are opaque and tender.