Linguine With Shrimp, Snap Peas And Basil
serves 2-4
Orthodox Italians -- who do not believe in mixing fish and cheese -- would be averse to the addition of parmesan in this spring pasta. But we don't have an Italian grandmother to scold us for the sacrilege, and think it's delicious. If you're a classicist, skip the cheese.
1 pound linguine
2 tablespoons olive oil
1 pound shrimp, peeled
3/4 pound snap peas, cut into pieces
1 clove garlic, thinly sliced
10 to 15 fresh basil leaves
1/4 cup freshly grated parmesan
prep: 15 minutes
total: 30 minutes
large pot
sauté pan
1. Bring a large pot of water and 2 teaspoons of salt to a boil. When the water boils, add the pasta and cook until it's al dente. Reserve 1/2 cup of the pasta water.
2. Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. When it's hot, add the shrimp and let them cook, 1-2 minutes per side. Add the snap peas and garlic and cook, 1 minute. Add 1/2 cup of the pasta water and simmer until the shrimp is just cooked through, another 1-2 minutes. Drain the pasta and add it to the sauté pan. Add the basil and toss through. Stir in the parmesan.
