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: 15 mins
• Cooking Time: 15 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 linguine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain, reserving ¼ cup pasta water.

Step 2

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

Step 3

Add wine to the wok; bring to a boil. Cook until reduced by ⅓. Return shrimp mixture to the wok; stir in reserved pasta water. Cook and stir until shrimp are opaque.

Step 4

Off heat, stir in basil, butter, and lemon juice, then toss in linguine.