Skillet Shellbows with Shallots, Peas and Tomatoes

A deliciously simple skillet supper that bridges the gap between light and bright, and the ultimate in comfort. Plus would you just look at those adorable shellbows right now?

I love this recipe for one main reason.

Two reasons.

A few reasons.

A whole dang slew of reasons.

First of all, it’s (mostly) vegetarian! I say mostly only because I used chicken stock and I cannot have you coming at me today. If you need to swap in veggie stock, you’ve got a fully vegged-out dinner. Boom-iddy-boom.

Secondly, the pasta shape. I can’t quit with this pasta shape. DeLallo’s Shellbows give us everything we need with something cute to look at and a giggle to eat. Plus the kids will lose their entire minds.

Why don’t we just look at this.

Reason #26534 why I love this mess: the ingredients are somewhat refined, but still rocks that look-at-me-it’s-Tuesday-and-I-came-together-in-under-30 vibe.

Are we still saying vibe?

I’m gonna keep saying vibe.

Slicey slice!

You can definitely use an onion in place of the shallot, but let’s feel fancy from time to time, okay?

Grape tomato, cherry tomato – tomato, tomahto. (Ha. Never mind.)

And some peas. Frozen totally works. Maybe just let them thaw out a tad. Or not. Whatever works. I’m breezy!

So we’re cooking in butter which makes everything so freaking perfect. (reason #82462 why I love this recipe) Get the shallots and garlic gloriously sautéed, golden brown and tender. These are the good things in life.

What you’ll do after this is add the tomatoes. Let them go about five minutes, until they lusciously start to break down in their own juices and omgaaah. Pinch of salt, natch.

Okay, we’ve cooked our shellbows (that shape!), so we’ll add it to our skillet with the tomatoes and peas! Don’t forget those peas. Add the chicken stock and let this simmer just a few minutes. Now listen, this is going to feel soupy at first (which I never mind), but don’t freak out on me because you know that pasta is going to keep absorbing and absorbing.

And what makes it even more showstopping is we’ll violently yank the heat off and add the rest of the butter and about 1/3 cup of freshly grated parmesan. More if you want. Giiiiiirl, please.

Watch.

No, I will not stop it, nor will I shut any doors.

The tomatoes still have a vibrancy to them, even though we’ve sort of flash cooked them. The pasta is tender and toothy and coated in all that shallot/garlic/buttery essence. Reason #872367543454 why I love this recipe.

And the basil. Are we not going to talk about the basil? You thought I forgot. MAJOR summer vibes right there, yet with all that comfort right underneath. Best of both worlds, you guys.

Be sure and garnish with plenty of parmesan, some extra basil leaves and some freshly ground pepper. Spring perfection, I tell you. You will fall straight up and back down in love.

Tonight? Well yeah!

Skillet Shellbows with Shallots, Peas and Tomatoes
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Ingredients

  • 16 oz DeLallo Shellbows pasta
  • 4 Tbs. butter, divided
  • 1 shallot, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 1 pint grape or cherry tomatoes, sliced in half
  • 1 cup peas, fresh or frozen, thawed
  • 1 cup chicken stock
  • 1/3 cup Parmesan cheese, grated
  • Coarse salt and freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add the DeLallo Shellbows to the water and cook according to package directions, until just shy of al dente.
  2. In the meantime, melt two Tbs. butter in a wide skillet over medium high heat. Add the sliced shallots and sauté for three minutes with a small pinch of salt, until they start to take on some color. Add the garlic and sauté another minute or two, until the garlic turns a golden brown and is gorgeously fragrant.
  3. Add the halved tomatoes to the skillet with another pinch of salt, and let this simmer about five minutes, until they begin to break down and become a light sauce. Using a sieve, transfer as much of the cooked shellbows to the skillet as you want. Add the peas and chicken stock. Let this simmer just a few minutes on a medium heat. The sauce will feel soupy at first, which is totally fine. The pasta will continue to absorb and thicken it. Off the heat, add the last two Tbs. of butter and parmesan. Stir together and watch it all come together. So, so good.
  4. Garnish your helpings with extra cheese and fresh basil. Serve immediately!
  5. Serves four.
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https://bevcooks.com/skillet-shellbows-with-shallots-peas-and-tomatoes/

If creamy is more your thing (which I understand), here’s a hardier recipe using DeLallo’s Shellbows! Either way, make your life about it.

(This post is definitely in partnership with my lover DeLallo. But all ramblings and pasta inhalings are totally my own. We coo?)

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