Corkscrew Pasta With Shrimp, Sugar Snap Peas, And Red Peppers

• 8 ounces rotini pasta or 8 ounces fusilli
• 3/4 lb sugar snap pea (about 3 cups)
• 6 tablespoons extra virgin olive oil
• 3 cloves minced garlic
• 1 lb peeled deveined medium shrimp
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 red pepper, cut into 1/4 inch wide strips
• 1/2 cup chopped fresh basil
• 3 tablespoons lemon juice
• 2 teaspoons grated lemons, zest of
• 2 teaspoons Dijon mustard

1. Cook pasta according to directions.
2. Add snap peas to water in last 3 minutes of cooking.
3. Drain and rinse with cold water.
4. Set aside.
5. Meanwhile, in large nonstick skillet heat 1 tb oil over medium high.
6. Add garlic and cook 30 seconds.
7. Add shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
8. Cook until shrimp are lightly golden, 2-3 minutes per side.
9. Remove shrimp, add pepper strips to skillet.
10. Cook, stirring occasionally, until just starting to soften, 1-2 minutes.
11. Combine with shrimp.
12. Meanwhile, in a small bowl combine basil, lemon juice, zest, and mustard.
13. Slowly whisk in remaining oil until mixture thickens slightly.
14. In large serving bowl combine reserved pasta with shrimp mixture and sauce/dressing/vinaigrette.
15. Serve immediately.

rotini pasta, sugar snap pea, extra virgin olive oil, garlic, shrimp, salt, pepper, red pepper, fresh basil, lemon juice, grated lemons, mustard

Taken from www.food.com/recipe/corkscrew-pasta-with-shrimp-sugar-snap-peas-and-red-peppers-45635 (may not work)