Ingredients
8 ounces uncooked angel hair pasta8 ounces fresh sugar snap peas (about 2 cups), halved diagonally2 tablespoons olive oil1 pound uncooked shrimp (26-30 per pound), peeled and deveined3 teaspoons curry powder1 teaspoon ground cumin3/4 teaspoon salt6 green onions, diagonally sliced
Preparation
Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water.
In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.
