"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." — EAKE
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1 (16 ounce) package
uncooked linguini pasta
1 1/2 pounds
medium shrimp, peeled and deveined
sugar snap pea pods
2 large cloves
1 1/2 cups
dry white wine
reserved pasta water
fresh lemon juice
chopped fresh basil
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! :)
Fresh and light but teeters on the edge of blandness. Marinate the shrimp first and season the dish well.
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.
I thought it was on the bland side, but my the family enjoyed it (shellfish deprived- I guess). I did a Greek twist by substituting fresh dill for basil, adding 2 cloves of minced garlic and upped the veggie quotient by adding slivered vidalia onions and red pepper matchsticks. I topped it off with a few Tbs of low fat feta (perfect for South Beach Dieters) and served it over orzo for the non-SBDs.
as is, bland, bland, bland. We ended up rescuing it by putting pesto sauce in with it.
Just a note, the serving size was printed wrong. This recipe makes 4-6 servings.
this recipe is good, but a little too bland for my taste. I know it's suppost to be a less creamy sauce, so I wanted to try something different because I usually like a more creamy or marinara sauce. I suggest that for those of you who love creamy sauce or marinara sauce, to not try this recipe.
I will make this again. I made the dish using these substitutions. Bow tie pasta for the linguini. Added crushed red pepper to the olive oil for the chili oil. Precooked shrimp. Chicken broth for the dry white wine, but only used 1/2 cup - not reduced. As in a previous review - this is 4-5 serving dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Sugar Snap Peas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 403
** Calories from Fat: 69
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