Pasta Primavera With Shrimp And Sugar Snap Peas
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.
Steps
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.
Heat oil in a large nonstick skillet over medium-high heat.
Add shrimp.
Saute 2 minutes.
Add carrots , peas , salt , pepper , and garlic.
Saute 2 minutes.
Stir in wine , scraping pan to loosen browned bits.
Stir in cream and juice.
Cook 1 minute.
Add pasta and cheese.
Stirwell to coat.
Remove from heat.
Stir in basil and remaining ingredients.
Ingredients
baby carrots, sugar snap peas, cavatappi pasta, olive oil, medium shrimp, salt, fresh ground black pepper, garlic, dry white wine, whipping cream, fresh lemon juice, fresh parmesan cheese, fresh basil, fresh parsley, arugula, green onions