4 Serves
45 Mins
In a large saute pan over medium heat, add olive oil, minced shallots, and garlic. Sauté until the aromatics are softened and fragrant.
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Vitamin E
2 mg / 15 mgVitamin K
34 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
123 µg / 400 µgCalcium
142 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
426 mg / 1,250 mgPotassium
751 mg / 4,700 mgSodium
818 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
8 g / 28 gSugar
10 g / 50 gSaturated Fat
10 g / 20 gCholesterol
190 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Add 2 cups of peas to the pan and cook for 3 minutes. Pour in the stock, bring to a simmer, and cook for 5 minutes to allow flavors to meld.
Carefully transfer the mixture to a blender, ensuring the vent is open to release steam, and puree until completely smooth.
Return the pea puree to the pan, stir in the heavy cream and an additional cup of peas, and simmer on low heat for 8 to 10 minutes.
While the sauce simmers, pat the shrimp dry with paper towels. Season the shrimp with salt, black pepper, and garlic powder.
In a separate large saute pan over medium-high heat, add olive oil and sear the shrimp in batches for 2 minutes per side until pink and opaque.
Toss the cooked linguine into the finished pea sauce, adjust seasoning with salt and pepper if needed, and serve topped with the seared shrimp.
25
g95
g20
g
Yemeni
