Pasta Primavera With Shrimp And Sugar Snap Peas

• 1 1/2 cups baby carrots, trimmed (about 6 ounces)
• 2 cups sugar snap peas
• 3 cups uncooked cavatappi pasta or 3 cups penne pasta (about 8 ounces)
• 1 teaspoon olive oil
• 1 lb peeled and deveined medium shrimp
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/3 cup whipping cream
• 1 tablespoon fresh lemon juice
• 1/4 cup grated fresh parmesan cheese (1 ounce)
• 1/4 cup thinly sliced fresh basil
• 1/4 cup chopped fresh parsley
• 2 cups trimmed arugula
• 2 tablespoons chopped green onions

1. Bring 2 quarts of water to a boil in a stockpot.
2. Add carrots and sugar snap peas; cook 3 minutes.
3. Remove with a slotted spoon.
4. Add pasta to boiling water; cook according to package directions,omitting salt and fat.
5. Drain.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add shrimp; saute 2 minutes.
8. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
9. Stir in wine, scraping pan to loosen browned bits.
10. Stir in cream and juice; cook 1 minute.
11. Add pasta and cheese; stirwell to coat.
12. Remove from heat; stir in basil and remaining ingredients.

baby carrots, sugar snap peas, cavatappi pasta, olive oil, shrimp, salt, fresh ground black pepper, garlic, white wine, whipping cream, lemon juice, parmesan cheese, fresh basil, parsley, arugula, green onions

Taken from www.food.com/recipe/pasta-primavera-with-shrimp-and-sugar-snap-peas-61039 (may not work)