This light and creamy Pasta Primavera with Shrimp and Sugar Snap Peas is so delicious. It's a great way to get lots of veggies in an easy pasta dish. Post may contain affiliate links.
Pasta Primavera with Shrimp and Sugar Snap Peas
I remember when I first started cooking I considered recipes the last word. They had to be followed. All ingredients purchased and lined up. If I didn't have something, I didn't make it. Period. No questions asked. Now, thank goodness, I am much more adventuresome. I use recipes as guidelines. Someway to take some of the thinking away from me. Something to use as a base, an idea, to add or remove ingredients at will.
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Such was the case with Pasta Primavera with Shrimp and Sugar Snap Peas from Cooking light. I had snap peas and arugula but no carrots. I know! Who doesn't have carrots? I have two vegetable crisper drawers. The one on the left is supposed to hold staples: carrots, celery, lettuce, parsley, and usually cilantro. The one on the right is for the vegetables that I plan on using that week in the recipes. Do you have a similar set up - or am I weird?
So, when I opened the drawer and found no carrots, I didn't let it stop me. Sure it would be less a primavera and more a pasta with shrimp, snap peas and arugula, but it still sounded good to me. And it was. The wine, cream and lemon juice make a very light sauce. The sauce is not overpowering it lets the shrimp, snap peas, and arugula speak for themselves. I definitely recommend a generous grinding of fresh ground black pepper at serving.
Pasta Primavera with Shrimp and Sugar Snap Peas
Ingredients
- 3 cups penne pasta
- 1 teaspoon olive oil
- 1 pound shrimp peeled and deveined
- 2 cups sugar snap peas
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- ¼ cup white wine
- ⅓ cup whipping cream
- 1 tablespoon lemon juice
- ¼ cup grated parmesan cheese
- ¼ cup basil thinly sliced
- ¼ cup fresh parsley chopped
- 2 cups arugula trimmed
- 2 tablespoons green onions chopped
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to directions, when there are 3 minutes left on the time, add the snap peas to the water. Drain pasta and snap peas and place in a large bowl.
- Heat oil in a large skillet over medium-high heat. Add garlic and shrimp and sprinkle with salt and pepper and cook for about 2 minutes. Add wine and scrape up any brown bits, add the cream and the lemon juice and cook for about a minute. Add the pasta and cheese and toss to coat. Remove from the heat and add the basil, parsley, arugula, and green onions. The heat from the pasta will wilt the arugula.
- Serve with a generous grinding of fresh ground black pepper.
Christine says
There are 3.5 cups of carrots as first ingredient. Where do they go? Not pictured and not in the cooking instructions? I can not rate yet as I have not figured it out.
Pam Greer says
There were carrots in the original recipe that I found. I left them out for my version, but forgot to remove them from the card! Thanks for noticing I'll remove them!
Amy @Very Culinary says
You had me at snap peas!
Marjie says
You got the shrimp into the pasta. Everything else is window dressing, right? But how those carrots escaped from you is just beyond me.
Joanne says
Unfortunately I only have one crisper drawer, so it is total mayhem in there! Someday I'll have two. Someday.
rattlebridge farm says
Looks delicious, Pam! Love your plate and tablecloth, too. I have 2 vegetable drawers, but Bandwidth claimed one for Red Bull (which, IMHO, tastes like a purgative!). My veggies spill onto the bottom shelf. Have a great weekend!