Lemony Shrimp & Snow Pea Pasta

• 1-3/4 cups uncooked gemelli
• 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
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons grated lemon zest
• Additional grated lemon zest and chopped fresh parsley, optional

1. Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm.
2. In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. 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 zest 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 zest and parsley.

gemelli, spiral pasta, olive oil, fresh snow peas, shrimp, garlic, salt, pepper, grape tomatoes, lemon juice, parsley, olive oil, garlic, lemon zest, fresh parsley

Taken from www.tasteofhome.com/recipes/lemony-shrimp-snow-pea-pasta/ (may not work)