Zubereitung

1. 1

   In a large saute pan, over medium heat, add in a few drizzles of olive oil, the shallots and garlic. Saut until softened.

2. 2

   Toss in 2 cups of frozen peas and cook for a few minutes.

3. 3

   Add in the broth and simmer on low for 5 minutes to allow the flavors to meld.

4. 4

   Using a blender (vent open to allow steam out) or food processor, puree the mixture until smooth.

5. 5

   Add in the cream and an additional cup of peas and simmer on low for about 8-10 minutes.

6. 6

   While that is simmering we can go ahead and cook the shrimp. Using a paper towel dry off any extra moisture from the shrimp. Toss with salt, pepper and a little garlic powder.

7. 7

   In a large saute pan, over medium high heat, add in a few drizzles of olive oil and cook the shrimp a couple minutes per side. They are cooked through once they have turned pink and curled in a bit, the centers should be translucent. Cook in batches so the pan is not over crowded.

8. 8

   Once the sauce has finished simmering, toss in the cooked linguini. Taste for salt and pepper.

9. 9

   Serve the linguini with several shrimp overtop.