Sautéed Shrimp, Snap Peas & Pistachios With Basil Recipe
This delightful recipe brings together tender shrimp with crisp snap peas, nutty pistachios, and fragrant basil for a burst of flavor in every bite. The dish is quick to make and perfect for a light and satisfying meal.
— 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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