Ingredients:
8 ounces rotini pasta or 8 ounces fusilli
3/4 lb sugar snap peas ( about 3 cups)
6 tablespoons extra virgin olive oil
3 cloves minced garlic
1 lb peeled deveined medium shrimp
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 red peppers, cut into 1/4 inch wide strips
1/2 cup chopped fresh basil
3 tablespoons lemon juice
2 teaspoons grated lemons, zest of
2 teaspoons Dijon mustard
Directions:
Cook pasta according to directions.
Add snap peas to water in last 3 minutes of cooking.
Drain and rinse with cold water.
Set aside.
Meanwhile, in large nonstick skillet heat 1 tb oil over medium high.
Add garlic and cook 30 seconds.
Add shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook until shrimp are lightly golden, 2-3 minutes per side.
Remove shrimp, add pepper strips to skillet.
Cook, stirring occasionally, until just starting to soften, 1-2 minutes.
Combine with shrimp.
Meanwhile, in a small bowl combine basil, lemon juice, zest, and mustard.
Slowly whisk in remaining oil until mixture thickens slightly.
In large serving bowl combine reserved pasta with shrimp mixture and sauce/dressing/vinaigrette.
Serve immediately.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.