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Shrimp Scampi
Primavera
8 oz linguini
pasta
1 lb large shrimp, peeled and deveined
1/2 tsp salt
3 tbsp olive oil, preferably extra virgin
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes, optional
6 oz sugar snap peas
1/2 cup packaged shredded carrots, about 2 oz
1/3 cup white wine
3 tbsp butter
3 tbsp chopped fresh parsley
2 tbsp lemon juice
1/8 tsp grated lemon zest
Cook linguini
according to package directions; drain. Meanwhile, sprinkle
shrimp with 1/4 tsp salt; reserve. In large nonstick skillet
heat 2 tbsp oil over medium-high heat. Add garlic and if
desired, red pepper flakes; cook 1minute. Add reserved shrimp;
cook, turning once, until pink and opaque, about 2minutes
per side. With slotted spoon remove shrimp from skillet;
reserve. In skillet heat remaining oil. Add snap peas, carrots
and remaining salt; cook, stirring occasionally, until peas
are just tender, 4 minutes. Add wine; cook 1minute. Stir
in butter until melted. Add parsley, lemon juice and reserved
pasta and shrimp; cook, tossing until heated through, about
3 minutes. Sprinkle with zest.
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