-Melt the butter in a large broad saucepan or deep skillet.
-Add the scallions and cook, stirring, until wilted,
about 2 minutes.
-Add the heavy cream and heat until boiling. Boil until
slightly thickened and reduced to about 3/4 cup, about 5
minutes.
-Season with salts and pepper.
-Add pasta to the heavy cream with shrimp and peas.
-Stir until heated through over low heat.
Make It A Meal: Serve with
Rosemary Garlic Focaccia
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