Saucy Shrimp, Sugar Snap Peas & Tortellini

Easy weeknight meal that also has company pleasing capabilities. I threw this together one night based on what I had handy.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 20  ounces  cheese tortellini
• 12  ounces raw shrimp, deveined, shelled and cleaned
• 12  ounces sugar snap peas, frozen
• 2  garlic cloves, more if you like it garlicky, minced
• 2  tablespoons basil, fresh leaves cut in chiffonade
• 1⁄2 cup butter
• 1⁄2 cup olive oil

Directions

1. Cook tortellini according to package instructions, mine took 5 minutes.
2. Heat heavy skillet and once hot, add oil.
3. Add 1/4 of the stick of butter to the oil, it should sizzle.
4. Add the garlic and shrimp to the skillet and cook on medium heat 2-3 minutes, stirring frequently.
5. Add the sugar snap peas and basil and cook for 4 minutes more.
6. Add the remaining butter and stir to make sure nothing sticks.
7. Add the cooked pasta and continue stirring until the shrimp is fully cooked and pink.
8. If you like cooking with wine, add some white wine to the shrimp in step four & let it cook down a little before adding the sugar snap peas and basil. I haven't used the wine so let me know how it goes.