PAN-SEARED SHRIMP PASTA
Boil water for the pasta.
Place 1 1/2 tbsp olive oil over medium-low heat, add minced garlic. Slowly saute the garlic until the garlic is just about to turn brown. Add between 1/2 and 3/4 cup of white wine, bring heat up to medium. Place pasta in the boiling water (With fresh pasta, wait until shrimp is cooking to begin boiling). Reduce the wine for about 3-4 minutes, add the halved cherry tomatoes and fresh peas to the wine and garlic sauce. Reduce wine until the alcohol has dissolved and the sauce has thickened some. Add a nice dash of olive oil to the sauce and remove from the stove.
In a clean pan lightly coated in olive oil, saute shrimp over high heat until pink on each side, approximately 1-2 minutes per side.
Mix together the sauce and the shrimp over low heat, salt and pepper to taste. Add the pasta (al dente preferrably) into the shrimp, sauce and veggie mixture and heat together for 1-2 minutes, stirring often. Remove pasta dish from stove, garnish with parmesan cheese and serve while hot.
Also try pasta with shrimp and yellow tomatoes
same recipe, just use yellow tomatoes instead peas and tomato.