Sweet Pea and Shells Alfredo


When I menu plan, I always try to include a few no fuss recipes. Often, when I get home, cooking is the absolute last thing I want to do. But I try and some nights I fail. Ordering something that I do not need to prepare just seems more satisfying than preparing it myself and cleaning up afterward. Plus, that leaves more time for playing superheroes with my son, which let’s face it, is always the better option. While I love trying all sorts of recipes, I will always prepare the more time consuming ones over the weekend. For the weeknight, there are often times when I will toss the menu plan out the window and opt for BLT’s or breakfast for dinner, or a simple pasta. When I got my Smitten Kitchen cookbook, this recipe immediately caught my eye. It’s the perfect weeknight meal too. It was quick to whip together and left plenty of time for superheroes.

Sweet Pea and Shells Alfredo

Sweet Pea and Shells Alfredo


  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Add the peas to cook during the last 30 seconds of pasta cooking time. Reserve 1/2 cup pasta water and set aside. Drain the pasta and peas together.
  2. Dry out the pasta pot and pour in the heavy cream. Bring the cream to a simmer and cook until slightly reduces, about 4 minutes. Add the butter, and stir until it has melted. Generously season with salt and pepper, add lemon zest. Add 3/4 cup of Parmesan cheese, and stir until the sauce is smooth. Toss in the drained pasta and peas. Cook the pasta in sauce for 2 minutes, until the sauce has slightly thickened. Add in the reserved pasta water by the spoonful, if needed, to loosen the sauce.
  3. Divide the pasta among plates and garnish with additional Parmesan cheese.


Slightly adapted from Smitten Kitchen Cookbook.

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