Sometimes my husband likes to throw down a shrimp pot when he goes fishing. Since he uses underwater lights on his shrimp pots, he catches a lot of them. Of course, that means finding new ways to cook them. I also discovered lavender pepper at a lavender farm in Sequim, and like to find new uses for that as well. So I thought I would combine the two and try a new pasta recipe. It turned out quite well. It is also quick and easy to make. Except peeling the shells off the shrimp. That takes a long time, but starting with already peeled shrimp would solve that problem.
With shrimp in the shell, start with about double the intended end weight. Mine weighed over 10oz in the shell and nearly 6 without shells.
One word of warning on the lavender pepper though. It tastes really good, but a little bit goes a long way, so careful not to overdo.
Shrimp Pasta with Lavender Pepper
6oz boiled shrimp, shells removed
1/8 teaspoon salt, or salt to taste
1/8 teaspoon lavender pepper
1 cup milk
2 tablespoons butter
1 tablespoon cornstarch
1/2 – 3/4 cup cooked peas
Mix butter, milk, salt, lavender pepper, and cornstarch in a pan and cook stirring frequently until sauce boils and thickens. Stir in shrimp and peas and keep stirring until shrimp heats through. Serve over cooked pasta. I used fettuccine, but any pasta would work. Garnish with a sprinkle of lavender pepper if desired. Serves 2.