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Shrimp and Sugar Snap Peas
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy pasta dish that elevates anyone's cooking skills with customizable chili oil.
Ingredients:
  • 1 (16 ounce) package uncooked linguini pasta
  • 2 tablespoons olive oil
  • 1 teaspoon chili oil
  • 1.5 pounds medium shrimp, peeled and deveined
  • 1 pound sugar snap pea pods
  • 2 large cloves garlic, minced
  • 1.5 cups dry white wine
  • 0.25 cup reserved pasta water
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • 0.33333334326744 cup chopped fresh basil
Instructions:
  • 1. Bring a generously salted large pot of water to a vigorous boil. Cook linguini pasta for 8 to 10 minutes until al dente. Drain, saving 1/4 cup of pasta water.
  • In a sizzling wok, combine the olive oil and chili oil over medium-high heat. Toss in the shrimp, pea pods, and garlic. Sauté for 2 minutes, until the shrimp are nearly opaque. Take off the heat and keep aside.
  • - Add the wine to the wok and let it come to a boil. Reduce by 1/3. - Add back the shrimp, peas, and garlic. Stir in the pasta water. Cook until shrimp are opaque. - Take the wok off the heat. Mix in the butter, lemon juice, and basil. Toss with cooked pasta to serve.

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