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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 5 |
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I got the original recipe out of a Woman's World recipe and I have added my own personal touches. This is a real crowd pleaser and it's great for dinner parties. Ingredients:
8 ounces whole wheat linguine |
1 lb large shrimp (peeled and devained) |
1/4 teaspoon salt |
3 tablespoons extra virgin olive oil |
4 garlic cloves (minced) |
1 teaspoon crushed red pepper flakes |
6 ounces sugar snap peas |
1 cup carrot (shredded) |
1/3 cup low sodium chicken broth |
2 tablespoons butter |
3 tablespoons fresh parsley (chopped) |
1 lemon, juice of |
1/8 teaspoon lemon zest (grated) |
1/2 cup parmesan cheese (grated) |
Directions:
1. Cook linguine according to package directions.
2. Meanwhile, sprinkle shrimp with 1/8 teaspoons of salt (reserve the rest) Set shrimp aside.
3. In large nonstick skillet, heat 2 Tbs. oil over medium-high heat. Add garlic and pepper flakes. Cook 1 minute.
4. Add shrimp and cook, turing once until no longer opaque (about 2 minutes per side).
5. Using tongs or a slotted spoon, remove shrimp from skillet and set aside, leaving the garlic and pepppers as much as you can.
6. In same skillet, heat remaining oil, peas and remaining salt. Cooking until just tender (about 4 minutes).
7. Add carrots and chicken broth. Cook 1 minute. Stir in butter. Cook till melted. Add parsley, lemon juice, pasta and shrimp.
8. Cook, tossing until heated through (about 3 minutes).
9. Sprinkle with zest then top with parmesan cheese.
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