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Shrimp and Sugar Snap Peas

Shrimp and Sugar Snap Peas

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
EAKE

EAKE

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. 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. 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. 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.
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Reviews

Meg
52

Meg

9/24/2007

Fresh and light but teeters on the edge of blandness. Marinate the shrimp first and season the dish well.

MISSMOPO
52

MISSMOPO

7/9/2007

I really enjoyed this recipe. Very light and fresh. I doubled the garlic and added some red pepper flakes. Remember to add some salt and pepper! :)

PAMAHA
43

PAMAHA

8/31/2007

The SigO and I agreed this was a little bland. It was a good start but - for our tastes - was missing something. But it was quick and easy to make - we need recipes like that in our busy lives. The next day I reheated the leftovers in a skillet - adding this time some butter, a much bigger dose of chili oil, some cayenne and a few more shakes (didn't have fresh) basil. I loved it the second go-around. This is a keeper, thanks, but next time I think I will really kick up the heat.

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