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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Return the cooked shrimp to the skillet. Sprinkle in the crushed red pepper flakes (if using), and stir to combine.
Step 6
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.
Step 7
Stir in the lemon juice, grated Parmesan cheese, and chopped parsley. Adjust seasoning with additional salt and black pepper to taste.
Step 8
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
| Serving size | (1166.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2103.9 |
| Total Fat 41.4g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 877.3mg | 0% |
| Sodium 3238.9mg | 0% |
| Total Carbohydrate 271.8g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 18.9g | |
| Protein 164.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 728.0mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 2428.6mg | 0% |
Source of Calories