Pasta Primavera w/ Shrimp & Sugar Snap Peas
| Prep Time: 15 min | Serves: 4 |
| Cooking Time: 30 min | Yield: 4 servings |
From Cooking Light (April 2002) Serving size = 2-1/4 Cups
Ingredients
- 6 oz Baby Carrots, Raw
- 3 cups Cavatappi
- 1 tsp 100% Italian Extra Virgin Olive Oil
- 1 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1 tsp Garlic (minced)
- 1/4 cup Wine, Sauvignon Blanc
- 1/3 cup Whipping Cream
- 1 tbsp LEMON Juice, Fresh Squeezed
- 1/4 cup Grated Parmesean Cheese
- 1/4 cup Basil, Fresh
- 1/4 cup Parsley
- 2 cups Fresh Sugar Snap Peas
- 1 lb Frozen Medium Shrimp
- 2 tbsp Green Onion
- 2 cups Arugula
Directions
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; sauté 2 minutes. Add carrots, sugar snap 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 green onions, arugula, basil and parsley.