Ingredients
Salt and pepper
1 pound fusilli
6 tablespoons olive oil
3 cloves garlic, minced
1 bunch scallions, white and green parts thinly sliced on the diagonal and kept separate (about 1 cup total)
1 pound medium shrimp, peeled and deveined
10 ounces frozen peas, thawed and drained
1/2 cup white wine, or water
2 teaspoons freshly grated lemon zest
1/4 teaspoon crushed red pepper
1/3 cup fresh lemon juice
3 ounces watercress sprigs, or spinach leaves (about 4 cups)
Preparation
In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm.
While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.
Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.
