Corkscrew Pasta With Shrimp, Sugar Snap Peas, And Red Peppers

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 8 ounces rotini pasta or 8 ounces fusilli
• 3/4 lb sugar snap pea (about 3 cups)
• 6 tablespoons extra virgin olive oil
• 3 cloves minced garlic
• 1 lb peeled deveined medium shrimp
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 red pepper, cut into 1/4 inch wide strips
• 1/2 cup chopped fresh basil
• 3 tablespoons lemon juice
• 2 teaspoons grated lemons, zest of
• 2 teaspoons dijon mustard

Recipe

• 1 cook pasta according to directions.
• 2 add snap peas to water in last 3 minutes of cooking.
• 3 drain and rinse with cold water.
• 4 set aside.
• 5 meanwhile, in large nonstick skillet heat 1 tb oil over medium high.
• 6 add garlic and cook 30 seconds.
• 7 add shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 8 cook until shrimp are lightly golden, 2-3 minutes per side.
• 9 remove shrimp, add pepper strips to skillet.
• 10 cook, stirring occasionally, until just starting to soften, 1-2 minutes.
• 11 combine with shrimp.
• 12 meanwhile, in a small bowl combine basil, lemon juice, zest, and mustard.
• 13 slowly whisk in remaining oil until mixture thickens slightly.
• 14 in large serving bowl combine reserved pasta with shrimp mixture and sauce/dressing/vinaigrette.
• 15 serve immediately.