Pasta Primavera with Shrimp and Sugar Snap Peas

This harbinger of spring is colorful, fragrant, and fresh tasting.


4 servings (serving size: 2 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 501
Caloriesfromfat 24 %
Fat 13.5 g
Satfat 6.4 g
Monofat 3.9 g
Polyfat 1.7 g
Protein 36.4 g
Carbohydrate 57.3 g
Fiber 5 g
Cholesterol 204 mg
Iron 6.5 mg
Sodium 972 mg
Calcium 252 mg


1 1/2 cups baby carrots, trimmed (about 6 ounces)
3 cups uncooked cavatappi or penne pasta (about 8 ounces)
1 teaspoon olive oil
1 pound medium shrimp, peeled and deveined
2 cups sugar snap peas
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup thinkly sliced fresh basil
1/4 cup chopped fresh parsley
2 cups trimmed arugula
2 tablespoons chopped green onions


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; satué 2 minutes. Add carrots, peas, salt, pepper, and garlic; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil, parsley, argula and green onions.