Shrimp Limoncello and Sweet Green Peas with Linguini

Shrimp Limoncello and Sweet Peas with Linguini

Everyone has those few staple ingredients that they keep in their freezer for evenings when time is just not on your side, but you still have to get dinner on the table for yourself and your family. For me, those ingredients are frozen shrimp, frozen green peas and a bottle of limoncello. Yes, that’s right… Limoncello. These three ingredients are the foundation for this simple and easy, one-pan dinner recipe that can be on the table in no time.

Froze Shrimp, Sweet Green Peas and Limoncello

While some may think limoncello only serves as a delicious digestivo (aka after dinner beverage), I would like to prove you wrong. When I think of limoncello, my thoughts immediately go to one of my favorite dishes that my dad used to make: Shrimp Limoncello.

The aroma of fresh garlic and olive oil simmering in the pan along with white wine and limoncello being poured over top will get your taste-buds dancing and your mouth-watering in no time.

I’ve changed his traditional recipe to include whole wheat linguini and added sweet green peas for some more color and texture; as well as a way to provide a nutrient boost.


PASTA: Cook the whole wheat linguini per directions on the box; then drain.

Liz’s Quick Tip: Add a drizzle of olive oil to prevent the pasta from sticking together.

PREPARE THE SHRIMP: Use frozen shrimp that are already deveined with the shell off and tail-on. Rinse the shrimp in a colander under cool running water for about 1 minute. Then pat them dry with a paper towel and sprinkle with a little salt and black pepper. In a shallow bowl, coat each piece of shrimp in all-purpose flour, shake off any excess; and lay it out on a plate. Repeat until all shrimp are done.

GARLIC AND OLIVE OIL: In a large skillet over medium heat, add about 1 tablespoon of olive oil to the pan. Once hot, add 2 minced garlic cloves to the pan and let simmer. (If you are feeling a little indulgent, you can add 1-2 pats of butter here as well!) Slice a lemon into quarters and remove seeds; then add these to the skillet for extra flavor. I bet your kitchen is starting to smell pretty amazing right about now!

ADD THE SHRIMP: Add the shrimp to the skillet and let simmer over medium heat for 2-3 minutes; then flip and repeat for 2-3 minutes; until all the shrimp have been cooked through.

LIMONCELLO AND WHITE WINE: Now, is the fun part! Drizzle equal parts limoncello and a dry white wine of your choice overtop the shrimp. A good rule of thumb would be to use about ¼ cup limoncello and ½ cup dry white wine per pound of shrimp. Cover and let simmer over low heat for about 10 minutes.

SWEET GREEN PEAS: Add in the bag of frozen green peas to the skillet; and stir lightly to combine all the ingredients. Cover again and let simmer another 5-7 minutes.

COMBINE AND ENJOY: Add the linguini to your serving bowl and pour the Shrimp Limoncello and Green Peas over top the pasta. Be sure to get all the sauce and drippings from the pan as well. Gently combine all the ingredients in the serving bowl. Sprinkle with a little fresh parsley on top and serve.

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