Shrimp and Sugar Snap Peas
Description
This shrimp and sugar snap peas recipe makes a quick, brightly flavored pasta dish with a bit of a kick from chili oil, which can be adjusted to taste.
Ingredients
•
1 (16 ounce) package uncooked linguini pasta
•
2 tablespoons olive oil
•
1 teaspoon chili oil
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1 1/2 pounds medium shrimp, peeled and deveined
•
1 pound sugar snap pea pods
•
2 large cloves garlic, minced
•
1 1/2 cups dry white wine
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1/3 cup chopped fresh basil
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1 tablespoon unsalted butter
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1 tablespoon fresh lemon juice
Directions
1
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain, reserving ¼ cup pasta water.
2
Meanwhile, heat olive oil and chili oil in a wok over medium-high heat. Add shrimp, sugar snap peas, and garlic; cook and stir until shrimp are mostly opaque, about 2 minutes. Transfer shrimp mixture to a plate; set aside.
3
Add wine to the wok; bring to a boil. Cook until reduced by ⅓. Return shrimp mixture to the wok; stir in reserved pasta water. Cook and stir until shrimp are opaque.
4
Off heat, stir in basil, butter, and lemon juice, then toss in linguine.