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Shrimp and Sugar Snap Peas

Shrimp and Sugar Snap Peas

Name: Shrimp and Sugar Snap Peas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 (16 ounce) package uncooked linguini pasta; 2 tablespoons olive oil; 1 teaspoon chili oil; 1 ½ pounds medium shrimp, peeled and deveined; 1 pound sugar snap pea pods; 2 large cloves garlic, minced; 1 ½ cups dry white wine; ¼ cup reserved pasta water; 1 tablespoon unsalted butter; 1 tablespoon fresh lemon juice; ⅓ cup chopped fresh basil

Rating: 4.12 stars

152 Ratings
108 Reviews
17 Photos

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

By EAKE

Gallery

Recipe Summary

prep:

20 mins

cook:

10 mins

total:

30 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.

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Step 2

Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
Step 3

Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Nutrition Facts

Per Serving:

403 calories; protein 25.5g; carbohydrates 47.1g; fat 7.7g; cholesterol 133.2mg; sodium 130.3mg. Full Nutrition

Reviews (108)

Most helpful positive review

MISSMOPO

07/09/2007

I really enjoyed this recipe. Very light and fresh. I doubled the garlic and added some red pepper flakes. Remember to add some salt and pepper! :) Read More

Helpful

(73)

Most helpful critical review

Meg

09/24/2007

Fresh and light but teeters on the edge of blandness. Marinate the shrimp first and season the dish well. Read More

Helpful

(59)

152 Ratings

5 star values: 60
4 star values: 63
3 star values: 20
2 star values: 5
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MISSMOPO

07/09/2007

I really enjoyed this recipe. Very light and fresh. I doubled the garlic and added some red pepper flakes. Remember to add some salt and pepper! :) Read More

Helpful

(73)

Meg

09/24/2007

Fresh and light but teeters on the edge of blandness. Marinate the shrimp first and season the dish well. Read More

Helpful

(59)

PAMAHA

08/31/2007

The SigO and I agreed this was a little bland. It was a good start but - for our tastes - was missing something. But it was quick and easy to make - we need recipes like that in our busy lives. The next day I reheated the leftovers in a skillet - adding this time some butter, a much bigger dose of chili oil, some cayenne and a few more shakes (didn't have fresh) basil. I loved it the second go-around. This is a keeper, thanks, but next time I think I will really kick up the heat. Read More

Helpful

(54)

yvetteski

04/03/2007

I thought it was on the bland side, but my the family enjoyed it (shellfish deprived- I guess). I did a Greek twist by substituting fresh dill for basil, adding 2 cloves of minced garlic and upped the veggie quotient by adding slivered vidalia onions and red pepper matchsticks. I topped it off with a few Tbs of low fat feta (perfect for South Beach Dieters) and served it over orzo for the non-SBDs. Read More

Helpful

(37)

EAKE

11/16/2009

Just a note, the serving size was printed wrong. This recipe makes 4-6 servings. Read More

Helpful

(24)

Jennie

02/01/2010

I will make this again. I made the dish using these substitutions. Bow tie pasta for the linguini. Added crushed red pepper to the olive oil for the chili oil. Precooked shrimp. Chicken broth for the dry white wine, but only used 1/2 cup - not reduced. As in a previous review - this is 4-5 serving dish. Read More

Helpful

(24)

Alan Smith

07/12/2007

as is bland bland bland. We ended up rescuing it by putting pesto sauce in with it. Read More

Helpful

(22)

kbanova

07/16/2010

this recipe is good but a little too bland for my taste. I know it's suppost to be a less creamy sauce so I wanted to try something different because I usually like a more creamy or marinara sauce. I suggest that for those of you who love creamy sauce or marinara sauce to not try this recipe. Read More

Helpful

(21)

DKMMBARNES

09/21/2007

Made too much for the 4 of us reduce by 1/2. Also could use more olive oil and/or chili oil. Read More

Helpful

(17)

More Reviews

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All Reviews for Shrimp and Sugar Snap Peas

- of Reviews

Shrimp and Sugar Snap Peas

Servings Per Recipe: 8
Calories: 402.8

% Daily Value *

protein: 51 %

carbohydrates: 15 %

dietary fiber: 15 %

sugars:

fat: 12 %

saturated fat: 9 %

cholesterol: 44 %

vitamin a iu: 9 %

niacin equivalents: 36 %

vitamin b6: 11 %

vitamin c: 16 %

folate: 26 %

calcium: 9 %

iron: 26 %

magnesium: 23 %

potassium: 7 %

sodium: 5 %

thiamin: 32 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.