Shrimp and Sugar Snap Peas

Shrimp and Sugar Snap Peas

55
EAKE 133

"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

30 m servings 403 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

55
  1. 83 Ratings

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Most helpful positive review

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

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

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...

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 up...

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 ...

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...

Made too much for the 4 of us, reduce by 1/2. Also could use more olive oil and/or chili oil.