Pasta with peas and shrimp in cream sauce

Ingredients

• 150 g Frozen Peas
• 1 small zucchini
• 250 g cooked shrimp (ready-to-use, peeled and deveined)
• 1 onion
• 1 Garlic clove
• 1 tbsp butter
• 1 tbsp flour
• 150 ml dry white wine
• 100 ml milk
• 200 ml whipping cream
• 400 g farfalle
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Let the peas thaw. Wash and trim the zucchini, then dice it into about 1 cm cubes. Pat the shrimp dry with a paper towel. Peel the onion and garlic, finely dice everything, and sauté in hot butter until translucent. Dust with flour, stir, and create a light roux. Slowly pour in the white wine, stirring well to avoid lumps. Add the milk and cream, then let the sauce simmer gently for 5-10 minutes until creamy.

2. 2.

   Cook the pasta in boiling salted water al dente. In the last about 5 minutes add the peas and zucchini and continue cooking.

3. 3.

   Allow the shrimp to heat through in the sauce, seasoning with salt and pepper. Drain the pasta and combine it with the vegetables, taste again, and serve sprinkled with fresh black pepper.