Shrimp with Sugar Snaps, Peppers, and Orzo

This is such an easy but yummy dish.  Just peel your shrimp, make a slice down the back to remove the vein, and then put them on paper towels to dry.  Season them with salt and pepper and put them in the fridge until you're ready to cook them.

The sugar snaps need to be blanched.  Just put them into a pot of boiling water for about 2-3 minutes and then into a bowl of ice water.  Leave them in the ice bath for a few minutes and then drain and let them dry on a kitchen towel. This will cook them just enough so they stay crispy and green.  Or, buy a bag of already washed sugar snaps (I use Mann's brand), poke a hole in the bag, and then nuke for about a minute.  Works great!

½ lb. pasta (I use whole wheat orzo)

½ lb. sugar snaps

5-6 T. olive oil, divided

3 cloves garlic, minced

1 lb. peeled, deveined shrimp (21-25 count)

Salt/pepper
pinch of red pepper flakes

½ red pepper, cut into strips

½ yellow pepper, cut into strips

½ cup chopped fresh basil, reserve a little to use as garnish
Zest of one lemon

3 T. lemon juice (usually about 1-1/2 or 2 lemons)

2 tsp. Dijon mustard

Cook pasta while preparing the rest of the dish.  You want to make sure your dish is done when the pasta is ready.

In a small bowl, combine basil, lemon juice, zest and mustard.  Slowly whisk in about 3 T. oil until mixture thickens slightly.  Season with salt.

Heat 2-3 T. olive oil and sauté shrimp seasoned with salt and pepper.  Cook until shrimp are done, about 2 minutes per side.  Remove shrimp to a plate or bowl.  Add pepper strips to skillet and cook until soft.  Add garlic and red pepper flakes and sauté 1 minute.  Add sugar snaps and stir to heat them up.  Add cooked shrimp and remove from heat.

Combine shrimp mixture, pasta and vinaigrette.  Garnish with remaining basil.