Shiitake & Pea “Scampi”

I pretty much forgot peas existed for a while after I started eating more stir-fries that favor the pea pods and bean sprouts. Frozen peas? Well, I don’t like frozen veggies since things are in season, and I also don’t get into many fights…so there wasn’t really a need for an emergency icepack…but like many things, it was my wife that put these back on my radar. It turns out, they are full of protein, and cook up quickly. That’s right…bonus points.

I served this with pasta, but the recipe is just going to focus on the scampi. I sliced the shiitake, and cooked them with the peas, confit garlic, olive oil, butter, white wine vinegar, and fresh thyme and oregano. I could’ve added parmesan–but the sauce was already rich enough–in fact, I’d suggest adding some extra lemon zest, and black pepper.


As usual, finish your pasta in the same pan as the sauce, and serve it while hot–but if you’ve been following CM for a while, you know that part already, right?

Let’s cook.

You’ll need:

4 Cups Green Peas

2 Cups Shiitake, sliced thinly

2 Green Onions, sliced Thinly

1 Tbs Garlic Confit

2 Sprigs Oregano

2 Sprigs Thyme

1 Tbs Olive Oil

2 Tbs White Wine Vinegar

2 Tbs Butter

1 Tsp Chili Flakes

1 Tsp Lemon Zest

Salt & Pepper to Taste

  1. Sauté confit garlic in a pan on medium, and slowly raise the temperature to med-high. Add shiitake, green onion, and olive oil, then stir until softened.
  2. Stir in the peas, butter, and lemon zest, then season with salt, pepper, and chili flakes.
  3. Add fresh herbs, and wine vinegar, then taste for seasoning. Lower the heat to medium, then stir in cooked pasta to coat with the sauce.
  4. Plate and serve.


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