1. Bring 2 quarts of water to a boil in a stockpot. 2. Add carrots and sugar snap peas; cook 3 minutes. 3. Remove with a slotted spoon. 4. Add pasta to boiling water; cook according to package directions,omitting salt and fat. 5. Drain. 6. Heat oil in a large nonstick skillet over medium-high heat. 7. Add shrimp; saute 2 minutes. 8. Add carrots, peas, salt, pepper, and garlic; saute 2 minutes. 9. Stir in wine, scraping pan to loosen browned bits. 10. Stir in cream and juice; cook 1 minute. 11. Add pasta and cheese; stirwell to coat. 12. Remove from heat; stir in basil and remaining ingredients. ---------------------------------------------------------------------------
Nutrition
Ingredients
