Shrimp and Sugar Snap Pea Saute

A good, quick supper that uses fresh, but simple ingredients. Recipe is from Woman's Day and suggests serving it with texas toast. Could also use garlic bread.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 1 1⁄2 lbs large shrimp, peeled and deveined
• 8  ounces sugar snap peas
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups cherry tomatoes
• 1  teaspoon garlic, minced
• 3  tablespoons parsley, chopped
• 1 1⁄2 teaspoons lemon peel, grated
• 1  lemon, cut in wedges

Directions

1. Melt butter in large nonstick skillet. Add shrimp, peas, salt and pepper. Cook over medium-high heat, stirring often for 3 minutes until shrimp are almost cooked through.
2. Add tomatoes and garlic to skillet, cover and, shaking often, cook 2 minutes until tomatoes soften and shrimp are pink. Stir in parsley and lemon peel. Serve with lemon wedges.