Pasta Primavera with Shrimp and Sugar Snap Peas

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Total Time
55mins
Prep
10 mins
Cook
45 mins

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.

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Ingredients

Nutrition

Directions

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

5 5

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.

5 5

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!

4 5

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.