Shelly's Recipe

SHRIMP SCAMPI PRIMAVERA

Category: Pasta - Seafood

8 oz linguini pasta, cooked al dente
1 lb large shrimp, peeled and deveined
1/2 tsp salt
3 tbsp olive oil
4 clove garlic, minced
1/2 tsp crushed red pepper flakes
6 oz sugar snap peas
1/2 cup pkgd shredded carrots
1/3 cup white wine
3 tbsp butter and chopped fresh parsley
2 tbsp lemon juice
1/8 tsp grated lemon zest

Sprinkle shrimp with 1/4 tsp salt; reserve. In a large skillet, heat 2 tbsp oil over medium-high heat. Add garlic and red pepper flakes; cook 1 minute. Add reserved shrimp; cook, turning once, until pink and opaque, about 2 minutes per side. With slotted spoon remove shrimp from skillet; reserve

In skillet heat remaining oil. Add snap peas, carrots and remaining salt; cook, stirring occasionally, until peas are just tender, 4 minutes. Add wine; cook 1 minute. Stir in butter until melted. Add parsley, lemon juice, pasta and shrimp; cook, tossing until heated through, about 3 minutes. Sprinkle with zest. Serves 4-6