ZENB Rotini with English Peas, Shrimp, & Mint


PREP TIME 15 minutes

COOK TIME 13 minutes

TOTAL TIME 28 minutes

Nutrition Facts


Serving Size: 373 g
Servings: 4

Calories: 530

Amount per Serving*% Daily Value
Total Fat12g15%
Saturated Fat2.5g13%
Dietary Fiber12g43%
Total Sugar5g
Vitamin A 15%
Vitamin C 4%
Calcium 222mg 15%
Iron 5mg 30%
Potassium 846mg 20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


Enjoy this ZENB Rotini Pasta dish with English pea, shrimp, and mint to get in a good source of both protein and fiber for under 600 calories. This dish can be made in under 30 minutes and is great to enjoy with friends and family.


  • 1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
  • 2 tablespoons olive oil, divided
  • 1 pound colossal raw shrimp, peeled and deveined (U12 count)
  • 1 small onion, finely chopped
  • 2 cloves garlic, sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup frozen green pea
  • 1/4 cup dry vermouth
  • 1/3 cup grated pecorino cheese
  • 1 small lemon, zested, juiced
  • 1/2 cup fresh mint, torn



Cook ZENB Pasta as directed on package. Drain; keep warm.


Meanwhile, heat 1 tablespoon oil in large skillet on medium-high heat until shimmering. Add shrimp to skillet in single layer. Cook, undisturbed, 1-2 minutes on each side until done. Transfer shrimp to clean bowl.


Reduce heat to medium. Add remaining oil, onion, garlic, salt and pepper flakes to skillet. Cook 2 to 3 minutes, stirring frequently until translucent. Add peas and vermouth; cook 2-3 minutes until most liquid is evaporated. Stir in pasta, shrimp and any juices pan.


Remove pan from heat; add cheese, zest and 1 tablespoon lemon juice. Mix gently until cheese is melted and well combined. Sprinkle with mint before serving.

Tasty Tips

White wine vinegar or vegetable stock are great substitutes for dry vermouth in this dish.

For 2 servings, this recipe can easily be cut in half.

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