Ingredients
-
1 1/2
-
2
-
3
-
1
-
1
-
1
-
1/4
-
2
-
1/4
-
1/3
-
1
-
1/4
-
1/4
-
1/4
-
2
Directions
Pasta Primavera with Shrimp and Sugar Snap Peas, This is a recipe that I got out of Cooking Light magazine Yummy creammy sauce It is lighter than you would think Prep and cooking are approximent , This turned out awesome! used fresh carrots and frozen snap peas, and a mix of spinach and arugula that I had leftover from a salad Next time I’m going for 3 or 4 cloves of garlic, since I love it! Thanks for sharing, I’ll be making this again , Very yummy I did have to make two substitutions: chicken broth in place of wine and Napa cabbage in place of arugula (store was out) This is a very tasty, easy dish
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Bring 2 Quarts of Water to a Boil in a Stockpot. |
|
2
Done
|
Add Carrots and Sugar Snap Peas; Cook 3 Minutes. |
|
3
Done
|
Remove With a Slotted Spoon. |
|
4
Done
|
Add Pasta to Boiling Water; Cook According to Package Directions,Omitting Salt and Fat. |
|
5
Done
|
Drain. |
|
6
Done
|
Heat Oil in a Large Nonstick Skillet Over Medium-High Heat. |
|
7
Done
|
Add Shrimp; Saute 2 Minutes. |
|
8
Done
|
Add Carrots, Peas, Salt, Pepper, and Garlic; Saute 2 Minutes. |
|
9
Done
|
Stir in Wine, Scraping Pan to Loosen Browned Bits. |
|
10
Done
|
Stir in Cream and Juice; Cook 1 Minute. |
|
11
Done
|
Add Pasta and Cheese; Stirwell to Coat. |
|
12
Done
|
Remove from Heat; Stir in Basil and Remaining Ingredients. |
