Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
8
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain, reserving ¼ cup pasta water.
Meanwhile, heat olive oil and chili oil in a wok over medium-high heat. Add shrimp, sugar snap peas, and garlic; cook and stir until shrimp are mostly opaque, about 2 minutes. Transfer shrimp mixture to a plate; set aside.
Add wine to the wok; bring to a boil. Cook until reduced by ⅓. Return shrimp mixture to the wok; stir in reserved pasta water. Cook and stir until shrimp are opaque.
Off heat, stir in basil, butter, and lemon juice, then toss in linguine.
Nutrition Facts (per serving)
| 403 | Calories |
| 8g | Fat |
| 47g | Carbs |
| 26g | Protein |
