Springtime Shrimp With Lemon, Thyme & Bow -Tie Pasta Toss - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter, divided 1 tbsp each
4 tender spring green onions, white part chopped, thinly slice green part and reserve
1 medium broccoli, crown cut into florets
1/4 teaspoon crushed red pepper flakes
1 tablespoon lemon zest
1/2 cup good dry white wine
3 tablespoons fresh lemon juice
kosher salt & freshly ground black pepper
1 sprig fresh thyme
12 ounces frozen baby peas
1 lb large peeled & deveined cooked shrimp
1/2 cup finely grated parmesan cheese
8 ounces bow tie pasta, cooked and drained

Preparation

Bring a large pot of water to boil for pasta; cook bowtie until al dente. Toss with a bit of olive oil and keep warm.
Heat large skillet over medium heat, adding 1 tbsp olive oil, then butter. Add green onion (save a bit of the green part for later), lemon zest, broccoli,white wine and red pepper flakes. Season lightly with salt & pepper, toss together. Cover skillet and cook a few minutes and broccoli is bright green. Add peas, cook a few minutes, keeping their bright color. Add shrimp and toss gently, cooking about 2 minutes until shrimp are heated through.
Add lemon juice,green onion, sprig of thyme and remaining butter and olive oil.
Place warm pasta in serving bowl, sprinkle with salt, pepper & 1/4 c parmesan cheese. Remove sprig of thyme; add shrimp and vegetable mixture. Toss lightly, sprinkle with remaining parmesan and serve.