• 2 beets, peeled and spiralized
• 1 cup (130g) fresh peas
• 1 pound (500g) fusilli
• 2 garlic cloves, minced
• 1 pound (2.2kg) large shrimp (26 to 30 count, deveined and peeled with tails on)
• ½ teaspoon (2.5ml) red pepper flakes
• 2 tablespoons (30ml) extra virgin olive oil
• 2 lemons, juiced and zested
• 1 cup (180g) kalamata olives
• 1¼ teaspoon (6ml) sea salt
• ½ teaspoon (2.5ml) black pepper
  

GARNISH

• olive oil for drizzling
• 1 lemon for zesting
  

Prepare beets and spiralize into thin noodles.  Cut into 6 - 8” lengths (15-20cm)  and set aside.

Bring a large pot of water to boil and add the peas for 4-6 minutes until bright green.

Remove peas with a slotted spoon and add to an ice bath to retain their color. Once cooled, drain and set aside.  Add the pasta to the pot of boiling water and cook until al dente.  Drain, reserving 1 cup (240ml) of pasta water.  

While pasta is cooking, sauté garlic, shrimp and red pepper flakes in 2 tablespoons (30ml) of olive oil over medium high heat till shrimp are pink.  Remove shrimp from the skillet and set aside.  Add lemon zest, salt, pepper, lemon juice and reserved pasta water to the skillet and bring to a simmer.  Simmer for 2-3 minutes.  

In a large serving bowl add pasta, spiralized beet noodles, shrimp, kalamata olives and peas.  Pour the simmered lemon sauce over the pasta and toss.  Drizzle with olive oil to finish.  Season to taste. Serve warm or at room temperature.  

Serve with extra red pepper flakes for those that love a lot of heat.