Corkscrew Pasta with Shrimp, Sugar Snap Peas, and Red Peppers

"Mmmm!"
 
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Ready In:
25mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Cook pasta according to directions.
  • Add snap peas to water in last 3 minutes of cooking.
  • Drain and rinse with cold water.
  • Set aside.
  • Meanwhile, in large nonstick skillet heat 1 tb oil over medium high.
  • Add garlic and cook 30 seconds.
  • Add shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cook until shrimp are lightly golden, 2-3 minutes per side.
  • Remove shrimp, add pepper strips to skillet.
  • Cook, stirring occasionally, until just starting to soften, 1-2 minutes.
  • Combine with shrimp.
  • Meanwhile, in a small bowl combine basil, lemon juice, zest, and mustard.
  • Slowly whisk in remaining oil until mixture thickens slightly.
  • In large serving bowl combine reserved pasta with shrimp mixture and sauce/dressing/vinaigrette.
  • Serve immediately.

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Reviews

  1. I used ziti because it's my favorite. The sauce is too yummy for words and the color of this dish is delightful. Served with hot French bread...a great meal.
     
  2. I actually got Dh to make this and it was great. One admonition not to burn the garlic was all the direction it took. Every man should have a pasta dish in his repertoire, wouldn't you agree, ladies?
     
  3. This was really good, except I just really didn't like the flavor of the bell pepper with the sauce. Could be just me :). After picking them out I liked this a lot and will definitely keep this recipe. Thanks!
     
  4. Such a nice, light meal - would be great for summer especially. It was completely different than I thought it would be and I was plesantly surprized. A great, quick recipe!
     
  5. This a light dish, yet very tasty. The sauce is what makes the difference. I used asparagus instead of the snowpeas and everyone thought it was a great combination.
     
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Tweaks

  1. This a light dish, yet very tasty. The sauce is what makes the difference. I used asparagus instead of the snowpeas and everyone thought it was a great combination.
     

RECIPE SUBMITTED BY

<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>
 
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