Sautéed Shrimp, Snap Peas & Pistachios With Basil Recipe
In this recipe, succulent shrimp are paired with crisp snap peas and a medley of flavorful ingredients to create a dish that is vibrant and satisfying. The combination of fresh basil, citrusy lemon zest, and crunchy pistachios adds a delightful texture and complexity to every bite. With just a few simple steps, you can whip up this colorful and nutritious meal in no time. Perfect for a quick weeknight dinner or a gathering with friends, this shrimp and snap pea stir-fry is sure to become a favorite in your recipe repertoire.
— Constant Cookbook
Ingredients
- 1 1/4 lb. medium shrimp, shells & tails removed
- 1/2 tsp salt, divided
- 1/4 tsp ground pepper
- 4 tsp olive oil, divided
- 1 large shallot, minced
- 1/4 tsp red pepper flakes
- 4 cups snap peas, trimmed
- 1/3 cup shelled pistachios, chopped
- 1 1/2 tsp lemon zest
- 6 leaves fresh basil, thinly sliced
Instructions
- In a medium bowl, toss the shrimp with ¼ tsp salt and the ground pepper.
- Heat 2 teaspoons of the olive oil in a large nonstick skillet set over medium-high heat. Add the shrimp and cook until the shrimp are just cooked through, about 1 minute per side. Transfer the shrimp to a plate.
- Add the remaining 1 teaspoon olive oil to the skillet and add the shallots. Cook, stirring, until the shallots are soft, about 2 minutes. Stir in the red pepper flakes.
- Add the snap peas and cook until the snap peas are just tender, about 3 minutes.
- Remove the skillet from the heat and stir the shrimp (and accumulated juices), pistachios, lemon zest, basil and the remaining salt into the snap peas. Serve immediately.
Cook Time
7M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Serving Size: 1.25 Cups
- Calories: 306.8 kcal
- Carbohydrate Content: 10.3 g
- Protein Content: 38.4 g
- Fat Content: 11.9 g
- Saturated Fat Content: 1.7 g
- Cholesterol Content: 258.4 mg
- Sodium Content: 605.7 mg
- Fiber Content: 2.7 g
- Sugar Content: 3.6 g
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