Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pasta Primavera with Shrimp and Sugar Snap Peas Recipe
    Lost? Site Map

    Pasta Primavera with Shrimp and Sugar Snap Peas

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    kcdelong's Note:

    This is a recipe that I got out of Cooking Light magazine. Yummy creammy sauce. It is lighter than you would think. Prep and cooking are approximent.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Bring 2 quarts of water to a boil in a stockpot.
    2. 2
      Add carrots and sugar snap peas; cook 3 minutes.
    3. 3
      Remove with a slotted spoon.
    4. 4
      Add pasta to boiling water; cook according to package directions,omitting salt and fat.
    5. 5
    6. 6
      Heat oil in a large nonstick skillet over medium-high heat.
    7. 7
      Add shrimp; saute 2 minutes.
    8. 8
      Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
    9. 9
      Stir in wine, scraping pan to loosen browned bits.
    10. 10
      Stir in cream and juice; cook 1 minute.
    11. 11
      Add pasta and cheese; stirwell to coat.
    12. 12
      Remove from heat; stir in basil and remaining ingredients.

    Ratings & Reviews:

    • on June 10, 2009


      This turned out awesome! I used fresh carrots and frozen snap peas, and a mix of spinach and arugula that I had leftover from a salad. Next time I'm going for 3 or 4 cloves of garlic, since I love it! Thanks for sharing, I'll be making this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2003


      Light with Lots of flavor! I used frozen carrots and snap pea which had onions and mushrooms in the package. I added them to the shrimp so to skip steps 2 & 3. Thanks KC!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2006


      Very yummy. I did have to make two substitutions: chicken broth in place of wine and Napa cabbage in place of arugula (store was out). This is a very tasty, easy dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Pasta Primavera with Shrimp and Sugar Snap Peas

    Serving Size: 1 (355 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 519.3
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 6.4 g
    Cholesterol 205.4 mg
    Sodium 900.4 mg
    Total Carbohydrate 59.9 g
    Dietary Fiber 5.4 g
    Sugars 5.0 g
    Protein 36.2 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites