Garlic Shrimp With Peas Recipe (2024)

If serving this with rice, consider using the remaining shrimp shell broth as the cooking liquid for the rice. I do that frequently when preparing shrimp and rice dishes and it enhances the shrimp flavor of the final dish.

This recipe was fantastic. My husband read it on Wednesday last week and requested it for his birthday dinner Friday night. I baked Mark's quick no-knead bread -adding olives and fresh rosemary - and made yellow rice. My son made some amazing tapas, we drank Spanish wines and the birthday boy was happy! Best part, we tossed leftovers last night with whole wheat pasta, fresh asparagus, beet greens and some other goodies for a great second helping.

OK but not dazzling. Quite easy, but may be a waste of good, fresh peas which, after simmering in stock then pouring into the garlic/chile mix kinda lost their swagger. Frozen peas would work as well, in my view. Also, the half cup of stock added at end created a bit too much soupy liquid, even after stirring in some butter. I'd cut that way back.

I used the shrimp broth, found it very tasty, also used it again with the pasta last night. I thought it was totally worth the trouble.

Too bland, and the shrimp got over done. I'd rather saute the shrimp and garlic and serve it with peas and rice.

Very good recipe. I used frozen peeled and deveined shrimp, which gave off a lot of liquid, so I used very little fish stock (store-bought). Finished it with a bit of butter, lemon, and parsley, served over basmati rice.

I had to make some substitutions based on what I had, so I used peeled shrimp and deglazed with white wine, and used basil instead of the cilantro and parsley. Served over white rice. It was better than I expected for such a simple recipe!

The family enjoyed this recipe. Besides the little extra time it took to make the shrimp stock, this is a very easy meal to prepare. I kicked up the amount of red pepper flakes to suit my family's tastes and sliced the garlic instead of mincing. I also used frozen peas since that's what I had on-hand so I skipped precooking them in the stock. I had 3 cups of the stock left after using some for the rice and shrimp, which I froze for other use. I will definitely make this recipe again.

I made this with asparagus instead of peas. Delicious!

Shrimp stay the most tender if cooked at lower heat. I would stay at Medium rather than Medium-High.

This was very disappointing! I thought with all the garlic and herbs it would be flavorful. Sadly it wasn't. Normally both shrimp and peas are a sure thing in my house, but not this time. If I were to try something similar again, I would not bother with the broth, and finish with some white wine, lemon juice and butter.

Peas were slightly undercooked (it’s possible I used more than the recipe suggests and didn’t adjust accordingly). Stirred in a full cup of stock at the end (since I had about 1 1/2 cups of stock, and you don’t really use 1 cup of shrimp stock for anything, do you?)In my opinion, any recipe that requires you to peel and devein shrimp needs to include that in the cooking time. Cook shrimps, not stats!

Served with pasta, cooked all-dente, and truffle oil. It was delicious. Used all of the broth to deglaze the pan.

I have a ton of fresh dill in the fridge, so I halved the amount of garlic, left out the red pepper, and substituted chopped fresh dill for the cilantro and parsley. I also left out the broth, since I was eating this alone, without any starch or bread. It was really good, and would also be good chilled, as a salad or appetizer.

I made this tonight for my husband and myself, with a few riffs. Our shrimp had no shells so I used white wine instead of broth. Sautéed a few oyster mushrooms with the garlic. Used frozen peas from our garden so skipped the step of boiling them, amped up the heat with a bit of allepo pepper, tossed it with radiatore pasta, and finished it with the juice of half a lemon and grated peccorino romano cheese. Very tasty and fast.

Nice, easy weekday dinner. Used large shrimp and served over Fennel Rice. Frozen sweet peas from Trader Joe's boiled 2 minutes in broth. Leftover broth in freezer for next time I need a seafood broth. Don't skimp on the garlic or chile flakes.

Good as a risotto with tarragon

Like the other reviews, this was a disappointment. Bland, with a weird texture combination between the mealy peas and shrimp. Nothing to see here…move along.

Enjoyed this! Made the stock but cut corners and used frozen peas. Added a little more stock and used a little butter with the oil to cook the shrimp. Leaned on the spicy side with the pepper flakes. Very good!

Did not have peas — Used broccoli. Very good. Pretty quick. Might like to reduce broth and make a little thicker sauce.

wonderful. a "garlic" recipe that actually understands that what one is anticipating is not a whiff of garlic but a full on punch and yet not chemical warfare! used the full 1/2 tsp of chili flakes (we're an all like it hot household) and the spice was really there but perfectly balanced so as to also taste all the other flavors.

If using precooked/frozen shrimp (Costco), salt and pepper shrimp before adding to herb/pea mix.. if using frozen peas, salt and pepper after cooking and add butter before adding to the herb pan. Maybe a squeeze of lemon at the end?

Not bad. Needs some acid though, so like others here, I added a little lemon. Next time I would add a shallot too. Plated over linguini.

I would not make this again. Bland

This recipe was a massive success. My kids loved it so much I made it twice in 2 weeks. My go to for this summer. When I first read it I was a little intimidated by the fish stock but it couldn’t have been easier and made a huge difference to the peas. I love the idea someone made of adding the extra broth to the rice. Don’t forget the baguette. Great dipping sauce. I have forwarded this to 3 more people and it’s only been a week!

Need to add more salt (just a pinch) and a few drops of fish sauce (to taste). I also added to my own bowl chili pepper flakes which was good but a bit over powering for the more subtle flavors of the shrimp. Also subbed out rice and added chickpeas. Would contemplate going more of a southeast asian flavoring, maybe grill the shrimp (with a bit of char on them for flavor) and a squeeze of lime.