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Pasta Bowl with Shrimp & Peas Recipe

Serves: 4
Prep Time: 10 minutes
25 MIN
Cook Time: 15 minutes


Pasta Bowl with Shrimp & Peas

  • 12 oz penne pasta
  • 2 cups (500 mL) Frozen Green Giant* Sweetlets* Peas
  • 1 tbsp (15 mL) olive oil
  • 1 lb (500 g) large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • ⅓ cup (75 mL) basil pesto
  • ½ tsp (2 mL) chili flakes
  • ¼ tsp (1 mL) pepper
  • Lemon wedges


In large pot of boiling salted water, cook penne for 8 to 10 minutes or until tender but firm, adding peas in during the last 3-5 minutes of cooking. Drain and set aside, reserving ¼ cup (60 mL) cooking liquid.

Meanwhile, heat oil in large nonstick skillet set over medium-high heat; cook shrimp and garlic for 2 to 3 minutes or until shrimp starts to turn pink. Add pasta, peas, pesto and reserved cooking liquid; toss to combine. Season with chili flakes and pepper. Divide pasta among plates. Serve with lemon wedges.

Tip: Also delicious with scallops, crab or chicken instead of shrimp.

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