Garlicky Shrimp and Veggie Corkscrew Pasta
Indulge in a delightful twist on dinner with this Garlicky Shrimp and Veggie Corkscrew Pasta recipe. Featuring tender shrimp sautéed to perfection, crisp sugar snap peas, and vibrant red peppers, this dish is a celebration of fresh ingredients and zesty flavors. Tossed with a tangy dressing made from fresh basil, zesty lemon, and a hint of Dijon mustard, every bite is a burst of deliciousness. Perfect for a quick weeknight meal, this recipe brings the taste of the Mediterranean to your table in under 30 minutes. Share it with friends and family for an unforgettable dining experience!
6
Servings
400
Calories
12
Ingredients
Ingredients
rotini pasta or fusilli
8 ounces (uncooked)
sugar snap peas
3/4 lb (about 3 cups) (trimmed)
extra virgin olive oil
6 tablespoons (divided)
garlic
3 cloves (minced)
medium shrimp
1 lb (peeled and deveined)
salt
1 teaspoon (divided)
black pepper
1/2 teaspoon (divided)
red pepper
1 (cut into 1/4 inch wide strips)
fresh basil
1/2 cup (chopped)
lemon juice
3 tablespoons (freshly squeezed)
lemon zest
2 teaspoons (grated)
Dijon mustard
2 teaspoons (none)
Instructions
1
Cook the pasta according to the package directions until al dente. In the last 3 minutes of cooking, add the sugar snap peas to the boiling water.
2
Drain the pasta and peas, then rinse them under cold water to stop the cooking process. Set aside.
3
In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat.
4
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, but not browned.
5
Add the shrimp to the skillet and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the shrimp for 2-3 minutes on each side until they are lightly golden and cooked through.
6
Remove the shrimp from the skillet and set aside. In the same skillet, add the red pepper strips and cook, stirring occasionally, for 1-2 minutes until they start to soften.
7
Return the cooked shrimp to the skillet with the red peppers.
8
In a small bowl, whisk together the chopped fresh basil, lemon juice, lemon zest, and Dijon mustard. Slowly whisk in the remaining 5 tablespoons of olive oil until the dressing thickens slightly.
9
In a large serving bowl, combine the reserved pasta and sugar snap peas with the shrimp and pepper mixture. Pour the basil dressing over the pasta and toss gently to combine.
10
Serve immediately, garnished with additional basil if desired.
Nutrition Information
20g
Fat
30g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is 1 lb of medium shrimp, which should be peeled and deveined before cooking.
How many calories are in one serving?
Each serving of this Garlicky Shrimp and Veggie Corkscrew Pasta contains 400 calories.
Is this a quick recipe to make for dinner?
Yes, this dish is categorized as under 30 minutes, making it an excellent choice for a fast weeknight meal.
What types of pasta are recommended for this dish?
The recipe suggests using 8 ounces of uncooked rotini or fusilli corkscrew pasta.
How many servings does this recipe yield?
This recipe is designed to provide 6 servings.
What vegetables are included in this pasta dish?
The recipe features sugar snap peas and red peppers as the primary vegetables.
When should I add the sugar snap peas during cooking?
Add the sugar snap peas to the boiling water during the last 3 minutes of the pasta's cooking time.
What are the ingredients for the zesty dressing?
The dressing is made from chopped fresh basil, freshly squeezed lemon juice, grated lemon zest, Dijon mustard, and extra virgin olive oil.
How long should I sauté the garlic?
Sauté the minced garlic in olive oil for approximately 30 seconds until it becomes fragrant.
What is the protein content per serving?
Each serving provides 30g of protein.
How long do I need to cook the shrimp?
Cook the shrimp for 2-3 minutes on each side until they are lightly golden and cooked through.
What type of oil is best for this Mediterranean dish?
Extra virgin olive oil is recommended for both sautéing and the dressing.
What is the fat content per serving?
There are 20g of fat in each serving.
How many carbohydrates are in this meal?
Each serving contains 30g of carbohydrates.
Why should I rinse the pasta under cold water?
Rinsing the pasta and peas under cold water after draining helps stop the cooking process immediately.
How should the red peppers be prepared?
The red pepper should be cut into 1/4 inch wide strips.
What kind of mustard is used in the sauce?
The recipe calls for 2 teaspoons of Dijon mustard.
Is this recipe considered healthy?
Yes, it is tagged as healthy and features fresh vegetables, lean protein, and olive oil.
How much pasta do I need for this recipe?
You will need 8 ounces of uncooked pasta.
How many garlic cloves are required?
The recipe requires 3 cloves of minced garlic.
How many sugar snap peas should I use?
Use 3/4 lb of trimmed sugar snap peas, which is roughly 3 cups.
How much lemon juice is needed for the dressing?
The dressing requires 3 tablespoons of freshly squeezed lemon juice.
Does the recipe include lemon zest?
Yes, 2 teaspoons of grated lemon zest are used to add extra flavor to the dressing.
How should I season the shrimp?
Season the shrimp with salt and black pepper while they cook in the skillet.
Can I add a garnish to this dish?
Yes, you can serve the pasta immediately garnished with additional fresh basil.
Is this a family-friendly meal?
Yes, the recipe is specifically tagged as family-friendly.
How much total olive oil is used?
A total of 6 tablespoons of olive oil is used: 1 for sautéing and 5 for the dressing.
How long do the red peppers cook?
Sauté the red pepper strips for 1-2 minutes until they just start to soften.
How do I get the dressing to thicken?
Slowly whisk the olive oil into the mixture of basil, lemon, and mustard until it thickens slightly.
How should the pasta be cooked?
The pasta should be cooked according to package directions until it reaches an al dente texture.