Shrimp and Sugar Snap Peas
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Shrimp and Sugar Snap Peas

1. Uncooked linguini pasta - 1 (16 ounce) package
2. Olive oil - 2 tablespoons
3. Chili oil - 1 teaspoon
4. Medium shrimp, peeled and deveined - 1 ½ pounds
5. Sugar snap pea pods - 1 pound
6. Garlic, minced - 2 large cloves
7. Dry white wine - 1 ½ cups
8. Reserved pasta water - ¼ cup
9. Unsalted butter - 1 tablespoon
10. Fresh lemon juice - 1 tablespoon
11. Chopped fresh basil - ⅓ cup

How to cook deliciously - Shrimp and Sugar Snap Peas

1. Stage

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.

2. Stage

Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.

3. Stage

Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.