Oh goodness does this dish ever signify Spring!  It is so light and fresh and divine.

Let the savory adventure begin!

As every beautifully cooked savory dish should, this one starts with the combination of 1 tablespoon of butter and 1 tablespoon of olive oil in the bottom of a skillet, over medium-high heat.

Add 1 pound peeled shrimp.

Season with about 1 teaspoon of salt and

1/4 teaspoon of freshly ground black pepper.

Lower the heat to medium-low and add 2 cloves of minced garlic and

and 1 bag of frozen peas, thawed.  Cook for 1 minute.

Add 3/4 cup of crème fraîche and about 1 tablespoon of fresh basil leaves, cut into narrow ribbons.

Cook another minute.

Cook a 12 ounce package of fresh linguine pasta, grab it straight from the boiling water with tongs and stir it into your sauce.  (Don’t be overly concerned about getting some of the pasta water into the sauce.  This only makes it more luxurious, as the starches from the pasta that ended up in the water now help to thicken the glorious sauce! Mmmmm!)

Mix well and season with another 1/2 teaspoon of salt & pinch of pepper, taste and add more if necessary.

Garnish with fresh basil leaves.

Serves 4.

Bon Appétit, Ma Chérie!