Sweet peas and shells Alfredo from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 121) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • spenser_5kh0i6 on March 17, 2026

    Was good but I agree with other comments it could have used more salt

  • averythingcooks on August 09, 2024

    I scaled this to 1/2 for a (generous) single serving & based on the comments already here, I raided my freezer for some flavour boosters. I crisped some diced pancetta, replaced the butter with a pat of "basil butter" (basically chopped basil stirred into butter) & as she calls for lemon zest, I also used a tbsp or so of a lemon basil pesto. I used frozen peas (which I do really like) & although it's not earth shattering, it came together quite quickly and I enjoyed it.

  • lholtzman on March 29, 2024

    This was okay. I think it would benefit from more salt or pecorino instead of Parmesan.

  • mharriman on January 23, 2018

    My husband and I found this just okay. I also used frozen peas instead of fresh but thought the dish needed something extra such as smoked salmon to liven it up.

  • Rutabaga on October 06, 2014

    Since I had cream on hand (not to mention all the remaining ingredients), I made this as a quick dinner using frozen peas. It's a simple twist on alfredo; the peas make it feel slightly more healthful, but the cream and butter content make it an occasional splurge despite its simplicity. Fresh spring peas, as Perelman suggest, would tun it into something special, and a good sprinkling of a mix of fresh, soft herbs (tarragon, chervil, etc), along with a squeeze of lemon juice, would really bring it to life.

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