Pasta Primavera with Shrimp and Sugar Snap Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This harbinger of spring is colorful, fragrant, and fresh tasting. Ingredients:
1 1/2 cups baby carrots, trimmed (about 6 ounces) |
3 cups uncooked cavatappi or penne pasta (about 8 ounces) |
1 teaspoon olive oil |
1 pound medium shrimp, peeled and deveined |
2 cups sugar snap peas |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1/4 cup dry white wine |
1/3 cup whipping cream |
1 tablespoon fresh lemon juice |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/4 cup thinkly 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. Add carrots and sugar snap peas; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; satué 2 minutes. Add carrots, peas, salt, pepper, and garlic; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil, parsley, argula and green onions.
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