Quick Shrimp & Pea Pasta

• 1 pound frozen shrimp, thawed per package instructions OR same fresh, deveined, peeled. Tails are up to you.
• 10 ounces frozen peas
• 2 garlic cloves, minced
• 1 cup chicken stock (or water or wine)
• 1/4 cup parsley, roughly chopped
• 2-3 handfuls shredded parmesan cheese
• 2-3 tablespoons olive oil

1. Set salted water to boil for the pasta.
2. Defrost shrimp while pasta water readies (my packet required five minutes under running water, then another two minutes to drain)
3. Ready your garlic. Your water should be boiling, so add your pasta. Don't forget to give it a good stir now and again to keep the pieces separate. I used linguine, but any pasta should be fine.
4. Put oil in skillet over med-high heat. When it's warmed, add the garlic and lightly saute. About 15-30 seconds. Add the shrimp. Let them cook for a minute or two.
5. Add the peas, stir together for a minute, then add the liquid (stock/water/wine). I used chicken stock, but you could sub according to your preference.
6. Let the shrimp mixture cook for a few minutes. Salt and pepper lightly.
7. Drain the pasta, reserving 1/2C of its water to flavor your shrimp mix or give it liquid. I didn't use mine, but I always do this just in case.
8. Put pasta back in its pot. When the shrimp are pink and firm, toss the garlicky lot in with the pasta and stir. Add in the chopped parsley.
9. Serve topped with cheese.rnNote: the garlic and parsley measurements aren't in stone. You want more garlic, add it! I was pretty sure my smalls would be happy with the garlic level of two. rnI served this with a side of sauteed mushrooms (brown crimini and chanterelles). I dumped mine in with the pasta and it worked well, but prefer the simpler approach for a meal.

frozen shrimp, frozen peas, garlic, chicken stock, parsley, parmesan cheese, olive oil

Taken from food52.com/recipes/25292-quick-shrimp-pea-pasta (may not work)