After six years of living in the Inland Northwest, there are still a few things about the other side of the state that I miss terribly. At the top of this list is access to fresh, local seafood, something I might have taken for granted at the time. Thankfully, there are many wonderful options for local and sustainable seafood that can be found flash-frozen in area grocery stores. Domestic, wild-caught shrimp, frozen raw, have become a staple in our freezer, perfect for quick weeknight dinners. Here, plump, sweet shrimp are seared before being tossed in a bright lemon and butter sauce with spaghetti. The addition of green peas and peppery arugula make for a vibrant springtime pasta dish.

Ingredients:

1 pound spaghetti

3 tablespoons olive oil

4 tablespoons butter, divided

Salt and freshly ground black pepper

1 medium shallot, finely chopped (about ½ cup)

3 garlic cloves, minced

Pinch crushed red pepper flakes

1 pound medium shrimp, cleaned, peeled, and chopped into ½-inch pieces

1 cup frozen peas, thawed

2 tablespoons capers, plus 2 tablespoons caper brine

2 to 3 cups packed fresh arugula or mizuna

3 tablespoons fresh lemon juice

2 tablespoons fresh parsley, chopped, plus more

Directions:

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente per package instructions, about 6 to 8 minutes. Reserve 1 cup of the pasta cooking water before draining the spaghetti.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Melt 1 tablespoon of the butter into the oil and then add the shallots, cooking until soft and translucent, about 3 minutes. Add the garlic and a pinch of crushed pepper flakes, continuing to cook until fragrant, about another minute.

Reduce the heat to medium-low then add the shrimp to the pan and season with salt and black pepper. Cook until shrimp just begins to turn pink and opaque, about 4 to 5 minutes. If the shrimp is done before the pasta, remove the skillet from the heat.

After draining, return the pasta and the reserved pasta water to the large pot and set over medium heat. Stir in the shrimp mixture, peas, capers, caper brine, and the remaining 3 tablespoons of butter. Continue to stir vigorously until the sauce thickens and clings to the noodles, about 2 minutes. Next, stir in the arugula until it wilts and heats through. Remove the pan from the heat and then stir in the lemon juice and parsley. Taste and adjust seasoning, adding more salt or pepper as needed. Serve immediately in warm pasta bowls and garnish the tops with more fresh parsley.

Notes:

This is a pasta dish that comes together very quickly, so it is imperative to have all your ingredients prepped, washed, measured, and ready before you start. Make sure to properly clean, peel, and devein your shrimp. The shrimp should be kept very cold until just before cooking.

Be sure to time your pasta so as not to overcook. Because it will cook for another few minutes in the sauce, the spaghetti should be cooked even a minute or two less than the package directions for "al dente." My spaghetti was ready to drain at 8 minutes. However, different brands will have different cooking times.

Other vegetables, such as blanched asparagus or fresh cherry tomatoes, can be added to this flavorful pasta dish. Other tender fresh herbs, such as basil, chives, or dill, can be added along with the parsley. Also, if you have nice organic lemons, some finely grated zest would be lovely added at the end with the lemon juice.

I served this delicate pasta with a crisp and fruity Pinot Grigio.

Enjoy.