Shrimp and Sugar Snap Peas

How to cook Shrimp and Sugar Snap Peas

Ingredients: 1 (16 ounce) package uncooked linguini pasta 2 tablespoons olive grease 1 teaspoon chili grease 1 1/2 pounds medium shrimp, peeled and deveined 1 pound sugar snap pea pods 2 large cloves garlic, minced 1 1/2 cups dry white wine 1/4 cup reserved pasta bottled water 1 tablespoon unsalted butter 1 tablespoon fresh lemon essence 1/3 cup chopped fresh basil

Directions: Bring a large pot of lightly salted water to a pustule. Add linguini pasta, and cook after 8 to 10 minutes or until al dente. Strain, reserving 1/4 cup profitable. Heat the olive oil and chili oil in a wok over medium-high fever. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost murky. Remove from inflame, and set aside. Pour the wine into the wok, and bring to a ferment. Cook until reduced at hand 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta a-one. Continue to cook and stir until shrimp are dunderheaded. Remove wok from rouse, and mix in the butter, lemon vigour, and basil. Toss with the cooked pasta to carry out.


Servings Per Mo: 8

Amount Per Serving

Calories: 403

Total Fat: 7.7g Cholesterol: 133mg Sodium: 131mg Total Carbs: 47.1g Dietary Fiber: 3.8g Protein: 25.5g

Prepare time:20 Min

Cook time:10 Min

Ready in:30 Min

Serving as:8 peoples

Comments are closed.