Ingredients:
1 1/2 cups baby carrots, trimmed ( about 6 ounces)
2 cups sugar snap peas
3 cups uncooked cavatappi pasta or 3 cups penne pasta ( about 8 ounces)
1 teaspoon olive oil
1 lb peeled and deveined medium shrimp
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup grated fresh parmesan cheese ( 1 ounce)
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
2 cups trimmed arugula
2 tablespoons chopped green onions
Directions:
Bring 2 quarts of water to a boil in a stockpot.
Add carrots and sugar snap peas; cook 3 minutes.
Remove with a slotted spoon.
Add pasta to boiling water; cook according to package directions,omitting salt and fat.
Drain.
Heat oil in a large nonstick skillet over medium-high heat.
Add shrimp; saute 2 minutes.
Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
Stir in wine, scraping pan to loosen browned bits.
Stir in cream and juice; cook 1 minute.
Add pasta and cheese; stirwell to coat.
Remove from heat; stir in basil and remaining ingredients.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.