Shrimp and Sugar Snap Peas

This shrimp and sugar snap peas recipe makes a quick, brightly flavored pasta dish with a bit of a kick from chili oil, which can be adjusted to taste.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 403 Calories

Ingredients

• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 large cloves garlic, minced
• 1 (16 ounce) package uncooked linguini pasta
• 1 teaspoon chili oil
• 1 pound sugar snap pea pods
• 0.33333334326744 cup chopped fresh basil
• 1.5 cups dry white wine
• 1.5 pounds medium shrimp, peeled and deveined

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook until al dente, 8 to 10 minutes. Drain, reserving 1/4 cup pasta water.

Step 2

Heat olive oil and chili oil in a wok over medium-high heat. Add shrimp, sugar snap peas, and garlic. Cook and stir 2 minutes, until shrimp are mostly opaque. Transfer mixture to a plate; set aside.

Step 3

Add wine to the wok; bring to a boil. Cook until reduced by 1/3. Return shrimp mixture to the wok, and stir in reserved pasta water. Continue to cook and stir until shrimp are opaque.

Step 4

Remove wok from heat; mix in basil, butter, and lemon juice. Toss with linguine, and serve.