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Pasta Primavera with Shrimp and Sugar Snap Peas

Yield 4 servings (serving size: 2 1/4 cups)
This harbinger of spring is colorful, fragrant, and fresh tasting.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.