Corkscrew Pasta with Shrimp Sugar Snap Peas and Red Peppers
Bright, fresh, and irresistibly flavorful, this Corkscrew Pasta with Shrimp, Sugar Snap Peas, and Red Peppers is a vibrant weeknight dinner that comes together in just 35 minutes! Tender fusilli pasta pairs perfectly with succulent, sautéed shrimp, crisp sugar snap peas, and sweet red bell peppers in a zesty, lemon-garlic sauce. A sprinkle of Parmesan cheese and fresh parsley adds a savory finish to this easy, one-pan meal that’s as stunning as it is satisfying. Perfect for a quick dinner that doesn’t sacrifice on flavor, this dish is sure to become a family favorite. Keywords: corkscrew pasta, shrimp pasta, sugar snap peas, red pepper pasta, easy weeknight dinner, quick one-pan meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz corkscrew pasta (fusilli)
- 1 lb large shrimp, peeled and deveined
- 1 cup sugar snap peas, trimmed
- 1 red bell pepper, thinly sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 0.5 tsp crushed red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lemon juice, freshly squeezed
- 0.25 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the corkscrew pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until the shrimp turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the sugar snap peas and red bell pepper slices to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are crisp-tender.
Return the cooked shrimp to the skillet. Sprinkle in the crushed red pepper flakes (if using), and stir to combine.
Add the cooked corkscrew pasta to the skillet along with the reserved pasta water. Stir well to combine all ingredients and to coat the pasta evenly.
Stir in the lemon juice, grated Parmesan cheese, and chopped parsley. Adjust seasoning with additional salt and black pepper to taste.
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 3239 mg | 141% | |
| Total Carbohydrate | 271.8 g | 99% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 18.9 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2429 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
