A delightful pasta dish combining shrimp, fresh vegetables, and a zesty lemon herb dressing.
Cook the pasta according to the package instructions in a large pot of boiling salted water.
Add a splash of olive oil to the water to prevent sticking.
Add the sugar snap peas to the boiling pasta water during the last 3 minutes of cooking.
This step ensures the peas remain crisp and vibrant.
Drain the pasta and peas together and rinse under cold water to stop the cooking process.
Rinsing with cold water helps keep the pasta from overcooking.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding ingredients for better searing.
Sauté the garlic until fragrant, about 30 seconds.
Be careful not to burn the garlic as it can turn bitter.
Add the shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the shrimp and set aside. Add the red bell pepper slices to the skillet and cook until slightly softened, about 2 minutes.
Stir occasionally to prevent sticking.
In a mixing bowl, whisk together the remaining olive oil, lemon juice, lemon zest, Dijon mustard, and basil to make the dressing.
Whisk vigorously to emulsify the dressing.
Combine the pasta, peas, shrimp, peppers, and dressing in a large serving bowl and toss to coat evenly.
Toss gently to avoid breaking the pasta.
Serve immediately, garnished with additional fresh basil if desired.
Serve with a slice of lemon on the side for extra zest.
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