Fusilli with Shrimp and Peas

INGREDIENTS

Salt and pepper

1 lb

fusilli

6 tbsp

olive oil

3 cloves

garlic, minced

bunch scallions, white and green parts thinly sliced on the diagonal and kept separate (about 1 cup total)

1 lb

medium shrimp, peeled and deveined

10 oz

frozen peas, thawed and drained

1/2 cup

white wine, or water

2 tsp

freshly grated lemon zest

1/4 tsp

crushed red pepper

1/3 cup

fresh lemon juice

3 oz

watercress sprigs, or spinach leaves (about 4 cups)