Pasta Primavera with Shrimp and Sugar Snap Peas |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a recipe that I got out of Cooking Light magazine. Yummy creammy sauce. It is lighter than you would think. Prep and cooking are approximent. Ingredients:
1 1/2 cups baby carrots, trimmed (about 6 ounces) |
2 cups sugar snap peas |
3 cups uncooked cavatappi pasta or 3 cups penne pasta (about 8 ounces) |
1 teaspoon olive oil |
1 lb peeled and deveined medium shrimp |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 cloves garlic, minced |
1/4 cup dry white wine |
1/3 cup whipping cream |
1 tablespoon fresh lemon juice |
1/4 cup grated fresh parmesan cheese (1 ounce) |
1/4 cup thinly sliced fresh basil |
1/4 cup chopped fresh parsley |
2 cups trimmed arugula |
2 tablespoons chopped green onions |
Directions:
1. Bring 2 quarts of water to a boil in a stockpot.
2. Add carrots and sugar snap peas; cook 3 minutes.
3. Remove with a slotted spoon.
4. Add pasta to boiling water; cook according to package directions,omitting salt and fat.
5. Drain.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add shrimp; saute 2 minutes.
8. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
9. Stir in wine, scraping pan to loosen browned bits.
10. Stir in cream and juice; cook 1 minute.
11. Add pasta and cheese; stirwell to coat.
12. Remove from heat; stir in basil and remaining ingredients.
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