About the Recipe
Ingredients
12 ounces penne pasta
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined (21 to 25 count)
1 (8 ounce) package sugar snap peas, cut into 1/2-inch pieces
1 (8 ounce) container refrigerated prepared pesto
1 lemon, zested and juiced
Preparation
Step 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Reserve 1/2 cup of pasta water when draining; set aside.Â
Step 2
Meanwhile, heat oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes, undisturbed. Add in snap peas and stir until shrimp are just becoming opaque. Stir in pesto and cooked pasta until well combined.
Step 3
Add 1 teaspoon of lemon zest and the juice of the lemon to the pasta and toss to combine. Add pasta water as needed to achieve desired consistency. Serve immediately.
©allrecipes