Fish/Seafood Pasta

Pâtes de Printemps (Springtime Pasta)

If you want to actually taste springtime in the south of France, I suggest you make this delicious French Riviera-inspired pasta dish that includes the most lovely blend of lemon, shrimp, fresh spring herbs, white wine, and of course, butter. 

This version of a pâtes de printemps, or springtime pasta, makes me feel like I’m sitting by the Mediterranean Sea drinking a jewel-tone glass of rosé and eating a truly remarkable meal – all while staring at the perfectly azure water. And let’s not forget that there’s also a perfect breeze blowing through my hair, sun shining on my shoulders, and a waiter that will whisk away all of the dirty dishes. Darn it, fantasy over.


1 lb. pasta 

½ lb. large shrimp

2 Tbsp. olive oil

2 large lemons, reserved zest and juice from both separately

½ c. fresh peas, shelled

2 Tbsp. fresh tarragon, chopped

1 Tbsp. fresh parsley, chopped

3 green onions, sliced 

¾ c. dry white wine

¼ c. pasta water, reserved

3 Tbsp. butter, diced

½  c. grated Parmesan 

Salt and pepper

Cook the pasta according to package directions. Drain and set aside. 

Pat the shrimp dry and season with salt and pepper on both sides. 

Heat the olive oil in a large skillet over medium high heat. Add the lemon zest and tarragon (but save a little for topping before serving) and cook for one minute. Add the shrimp and cook until cooked through, or about 2-3 minutes. Remove the shrimp and place them on a plate. 

Add the wine, lemon juice, and pasta water to the skillet and stir. Allow it to cook down a bit, about 3-4 minutes. Add the pasta and peas. Then stir and remove from heat. 

Add the butter and Parmesan and mix to combine. Add the shrimp back into the warm pasta. Season with salt and pepper to taste. Top with parsley, green onions, extra tarragon and lemon zest.

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