Pasta, shrimp team nicely with fresh summer peas

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Yoga ends with the word “namaste,” and though I’m willing to bend into up-dog and sweat through down-dog and collapse into dead-dog, honestly, when it comes to “namaste,” I decline. I do bow to the divine in my fellow dogs. But saying so — in another language, in another tradition — feels fraught.

That’s why I like Steve’s class. It’s sneaky. He works his way through the workout so calmly that it takes me 90 minutes to realize I’m in agony. Then he instructs his students to close their eyes and wish for “peace, peace, perfect peace.”

Peace I can get with. I also wish for cold water, hot shower and distraction. Like the witty, fast-paced, cross-dressing rom-com “Twelfth Night.”

Which I recently took in, post yoga. After the bows, I scanned the program and was surprised to find Steve’s name, along with his job title: violence coordinator.

Maybe all these years he’s been yearning for peas, peas, perfect peas.

Perfect Peas

Prep: 15 minutes; Cook: 25 minutes; Serves: 4

1 tablespoon olive oil

1 pound medium shrimp, peeled and deveined

1 cup fresh, shelled peas

1 clove garlic, chopped

Kosher salt

Freshly ground black pepper

½ pound fettuccine, cooked

½ cup crème fraîche (or sour cream)

2 tablespoons (mixed) chopped chives, mint, basil

Heat oil in a medium skillet set over medium-high heat. Add shrimp, peas and garlic. Cook, stirring, until shrimp are curled and pink, about 4 minutes. Season with salt and pepper.

Reduce heat to low. Add cooked pasta and toss. Add crème fraîche and toss.

Scoop pasta onto plates. Shower with herbs. Enjoy.