Linguine With Shrimp, Snap Peas, And Basil
serves 2-4
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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. Cook the pasta 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 brown, about 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 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.
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 brown, about 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 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.
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