Shrimp and Sugar Snap Peas

Ingredients

• 2 cup Linguini Pasta, uncooked
• 1 tbsp Olive Oil
• 1 tbsp Chili Oil
• 3 oz Shrimp, peeled deveined
• 2 cup Sugar Snap Pea Pod
• 2 cloves Garlic, minced
• 1/4 cup Dry White Wine
• 1/2 cup Pasta Water, reserved
• 1/4 tsp Butter, unsalted
• 2 tbsp Lemon Juice
• 1/2 tsp Basil, chopped

Instructions

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. 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. 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.

Storage and Meal Prep Tips