Pasta Primavera with Shrimp and Sugar Snap Peas

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

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.