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

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

contentedgirl's Review

DixieDishrag
March 14, 2012
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.

DixieDishrag's Review

contentedgirl
February 26, 2009
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.