This fresh-tasting dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells. Any leafy green, such as spinach or arugula, can be substituted for the watercress.

Everyday Food, March/April 2003

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Recipe Summary

prep:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm.

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  • While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.

  • Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.

  • Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.

Cook's Notes

When slicing scallions, remember to keep the green and white parts separate: The white pieces get sauteed with the garlic; the green are sprinkled in just before serving.

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Reviews (2)

Rating: Unrated
03/16/2010
Light and fresh tasting, a great springtime dish. I used arugula instead of watercress, and added some freshly grated parmesan before tossing. I had seconds!
Rating: Unrated
12/14/2008
Delicious! I have made it numerous times and sometimes with added scallops.
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