Recipe By EAKE
Rating
Published Aug 26th
Prep 20m Cook 10m Additional - Ready In 30m
Servings 8 servings Calories 402.8

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

Recipe Ingredients

  • 1 (16 ounce) package uncooked linguini pasta
  • 2 tablespoons olive oil
  • 1 teaspoon chili oil
  • 1 ½ pounds medium shrimp, peeled and deveined
  • 1 pound sugar snap pea pods
  • 2 large cloves garlic, minced
  • 1 ½ cups dry white wine
  • ¼ cup reserved pasta water
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • ⅓ cup chopped fresh basil

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
  2. 2 Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
  3. 3 Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Nutrition Facts

  • Calories 402.8
  • Carbohydrate 47.1 g
  • Cholesterol 133.2 mg
  • Fat 7.7 g
  • Fiber 3.8 g
  • Protein 25.5 g
  • Saturated Fat 1.9 g
  • Sodium 130.3 mg
  • Sugar 0.5 g

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Reviews

  1. this recipe is good but a little too bland for my taste. I know it's suppost to be a less creamy sauce so I wanted to try something different because I usually like a more creamy or marinara sauce. I suggest that for those of you who love creamy sauce or marinara sauce to not - Read more ...
  2. I will make this again. I made the dish using these substitutions. Bow tie pasta for the linguini. Added crushed red pepper to the olive oil for the chili oil. Precooked shrimp. Chicken broth for the dry white wine, but only used 1/2 cup - not reduced. As in a previous review - this is - Read more ...
  3. Just a note, the serving size was printed wrong. This recipe makes 4-6 servings.
  4. Fresh and light but teeters on the edge of blandness. Marinate the shrimp first and season the dish well.
  5. Made too much for the 4 of us reduce by 1/2. Also could use more olive oil and/or chili oil.
  6. The SigO and I agreed this was a little bland. It was a good start but - for our tastes - was missing something. But it was quick and easy to make - we need recipes like that in our busy lives. The next day I reheated the leftovers in a skillet - adding this - Read more ...
  7. as is bland bland bland. We ended up rescuing it by putting pesto sauce in with it.
  8. I really enjoyed this recipe. Very light and fresh. I doubled the garlic and added some red pepper flakes. Remember to add some salt and pepper! :)
  9. I thought it was on the bland side, but my the family enjoyed it (shellfish deprived- I guess). I did a Greek twist by substituting fresh dill for basil, adding 2 cloves of minced garlic and upped the veggie quotient by adding slivered vidalia onions and red pepper matchsticks. I topped it off with a - Read more ...
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