This harbinger of spring is colorful, fragrant, and fresh tasting.
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
How to Make It
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.
I have to agree with one of the other reviews - this isn't a bad dish, it's just not great with all the prep work I had to do in advance. I think the problem was the sauce. In order to lighten it, it was thinner than what I had hoped. I probably won't make this one again, although the idea was good. It just needs improving.
This was quite good, and a snap to fix. However, we tend to like highly spiced foods, and found it a bit bland even though I used way more garlic than called for. Not sure what I'll do differently next time -- maybe saute some onion, or throw in some other herbs? I dunno. It's certainly worth making again, but needs some oomph.
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