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Ingredients

1 (8 ounce) package spaghetti 1 cup fresh basil leaves ¼ cup lemon juice 3 tablespoons olive oil 1 clove garlic, or to taste ½ teaspoon salt 2 teaspoons olive oil 1 (8 ounce) package sugar snap peas ¾ pound peeled and deveined shrimp ⅛ teaspoon crushed red pepper

Nutrition Info

279.2 calories carbohydrate: 32.3 g cholesterol: 86.1 mg fat: 9.4 g fiber: 2.3 g protein: 15.3 g saturatedFat: 1.4 g servingSize: - sodium: 295.6 mg sugar: 1.3 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes, drain.
Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper, continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat, spoon over spaghetti to serve.

6 servings

This is a great dish for company!