This pasta is a healthy option if you are avoiding meat. The lemon dressing is added to the shrimp mixture before coating the pasta. You can use mixed herbs for garnish, and for pasta, you can choose corkscrews or bow ties.
- Yield: 6 Servings
- 1¾ cups uncooked spiral pasta or gemelli
- 2 tablespoons olive oil, divided
- 1 pound uncooked shrimp (26-30 per pound)
- 2 cups fresh snow peas
- 3 minced garlic cloves
- ¾ teaspoon salt, divided
- ¼ teaspoon plus 1/8 teaspoon pepper, divided
- 1 cup grape tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 2 teaspoons grated lemon zest
- Additional grated lemon zest
- Chopped fresh parsley
How to Make It
- Peel and devein uncooked shrimp, set aside.
- Cook the pasta by following the package directions, drain and reserve ½ of the liquid for later use.
- Heat one tablespoon of oil in a large nonstick pan on moderate heat.
- Sauté the peas, stir and cook for two to three minutes until crisp and tender. Remove and transfer in a bowl.
- Heat the remaining oil in the same pan to moderate-high heat.
- Sauté the shrimp, stir and cook for two to three minutes until pinkish.
- Stir fry garlic and add ¼ teaspoon pepper, and ½ teaspoon salt; cook for another 1 minute.
- In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turns pink.
- Add garlic, ½ teaspoon salt and ¼ teaspoon pepper; cook and stir 1 minute longer.
- Add the cooked pasta to the shrimp mixture together with the tomatoes and peas, toss to blend well.
- Whisk in a small bowl the lemon juice, oil, parsley, lemon zest, garlic and the remaining pepper and salt until incorporated and pour over the shrimp mixture.
- Toss to coat well and add the pasta liquid to moisten the mixture.
- Garnish with parsley and lemon zest. Enjoy!
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.