Pasta Primavera with Shrimp and Sugar Snap Peas

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

Yield: 4 servings (serving size: 2 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 501
  • Calories from fat: 24%
  • Fat: 13.5g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 36.4g
  • Carbohydrate: 57.3g
  • Fiber: 5g
  • Cholesterol: 204mg
  • Iron: 6.5mg
  • Sodium: 972mg
  • Calcium: 252mg

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

Preparation

  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.
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