Ingredients for Pasta Primavera With Shrimp And Sugar Snap Peas
- Baby Carrots
- 1 cup trimmed sugar snap peas
- Cavatappi Pasta
- Olive Oil
- Medium Shrimp
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- 2 cloves minced garlic
- Dry White Wine
- Whipping Cream
- Fresh Lemon Juice
- Fresh Parmesan Cheese
- Fresh Basil
- Fresh Parsley
- Arugula
- Green Onions
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How to Make Pasta Primavera With Shrimp And Sugar Snap Peas
- Bring 2 quarts (8 cups) of water to a boil in a large stockpot.
- Add 1 cup chopped carrots and 1 cup trimmed sugar snap peas.
- Cook for 3 minutes.
- Remove vegetables with a slotted spoon and set aside.
- Add 1 pound pasta (your favorite shape) to the boiling water.
- Cook according to package directions, omitting salt and fat.
- Drain the pasta, reserving about 1/2 cup of pasta water.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add 1 pound shrimp (peeled and deveined).
- Sauté for 2 minutes per side, until pink and cooked through.
- Add the cooked carrots and peas, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 cloves minced garlic.
- Sauté for 2 minutes, until fragrant.
- Stir in 1/4 cup dry white wine, scraping the pan to loosen any browned bits.
- Stir in 1/2 cup heavy cream and 2 tablespoons lemon juice.
- Cook for 1 minute, until the sauce slightly thickens.
- Add the drained pasta and 1/2 cup grated Parmesan cheese.
- Stir well to coat the pasta evenly.
- Remove from heat.
- Stir in 1/4 cup chopped fresh basil and a pinch of red pepper flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
20g
Fat
32g
Carbs
19g