Shrimp and Sugar Snap Peas Recipe - Allrecipes.com
Shrimp and Sugar Snap Peas Recipe
  • READY IN 30 mins

Shrimp and Sugar Snap Peas

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

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 More Reviews

Most Helpful Positive Review
Jul 09, 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! :)

 
Most Helpful Critical Review
Sep 24, 2007

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

 
Aug 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.

 
Apr 03, 2007

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.

 
Jul 12, 2007

as is, bland, bland, bland. We ended up rescuing it by putting pesto sauce in with it.

 
Nov 16, 2009

Just a note, the serving size was printed wrong. This recipe makes 4-6 servings.

 
Jul 16, 2010

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.

 
Feb 01, 2010

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.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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