Pasta Primavera with Shrimp and Sugar Snap Peas

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Total Time
10 mins
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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  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.