Pasta Primavera With Shrimp And Sugar Snap Peas

• 1 1/2 cups baby carrots, trimmed (about 6 ounces)
• 3 cups uncooked cavatappi or penne pasta (about 8 ounces)
• 1 teaspoon olive oil
• 1 pound medium shrimp, peeled and deveined
• 2 cups sugar snap peas
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1/3 cup whipping cream
• 1 tablespoon fresh lemon juice
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 cup thinkly 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. Add carrots and sugar snap peas; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; satue 2 minutes. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes. Stir in wine, scraping pan to loosen browned bits. Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil, parsley, argula and green onions.

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

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