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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Units: US | Metric
- 1 1/2 cups baby carrots, trimmed (about 6 ounces)
- 2 cups sugar snap peas
- 3 cups uncooked cavatappi pasta or 3 cups penne pasta (about 8 ounces)
- 1 teaspoon olive oil
- 1 lb peeled and deveined medium shrimp
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/3 cup whipping cream
- 1 tablespoon fresh lemon juice
- 1/4 cup grated fresh parmesan cheese (1 ounce)
- 1/4 cup thinly sliced fresh basil
- 1/4 cup chopped fresh parsley
- 2 cups trimmed arugula
- 2 tablespoons chopped green onions
- 1Bring 2 quarts of water to a boil in a stockpot.
- 2Add carrots and sugar snap peas; cook 3 minutes.
- 3Remove with a slotted spoon.
- 4Add pasta to boiling water; cook according to package directions,omitting salt and fat.
- 6Heat oil in a large nonstick skillet over medium-high heat.
- 7Add shrimp; saute 2 minutes.
- 8Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
- 9Stir in wine, scraping pan to loosen browned bits.
- 10Stir in cream and juice; cook 1 minute.
- 11Add pasta and cheese; stirwell to coat.
- 12Remove from heat; stir in basil and remaining ingredients.
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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