Lemony Shrimp & Snow Pea Pasta Recipe

Lemony Shrimp & Snow Pea Pasta Recipe
Lemony Shrimp & Snow Pea Pasta Recipe photo by Taste of Home
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Lemony Shrimp & Snow Pea Pasta Recipe

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This pretty pasta is a family favorite —the kids love the light lemony flavor and I love that they devour the fresh veggies. You can use other types of pasta noodles for variety, like bow ties or corkscrews. —Jennifer Fisher, Austin, Texas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-3/4 cups uncooked gemelli or spiral pasta
  • 2 tablespoons olive oil, divided
  • 2 cups fresh snow peas
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1 cup grape tomatoes, halved
  • DRESSING:
  • 1/4 cup lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons grated lemon peel
  • Additional grated lemon peel and chopped fresh parsley, optional

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir 2-3 minutes or until crisp-tender. Remove and keep warm.
In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer.
Drain pasta; reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon peel and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon peel and parsley. Yield: 6 servings.
Originally published as Lemony Shrimp & Snow Pea Pasta in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p169

  • 1-3/4 cups uncooked gemelli or spiral pasta
  • 2 tablespoons olive oil, divided
  • 2 cups fresh snow peas
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1 cup grape tomatoes, halved
  • DRESSING:
  • 1/4 cup lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons grated lemon peel
  • Additional grated lemon peel and chopped fresh parsley, optional
  1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir 2-3 minutes or until crisp-tender. Remove and keep warm.
  2. In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer.
  3. Drain pasta; reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon peel and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon peel and parsley. Yield: 6 servings.
Originally published as Lemony Shrimp & Snow Pea Pasta in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p169

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