A one-pot pasta, this quick dinner starts with a measured amount of liquid and pasta in the pot with olive oil, garlic, and trimmed snap peas. Everything cooks together into a creamy sauce for the gemelli, naturally thickened by the starch from the pasta
Ingredients
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12 ounces gemelli or other short pasta
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3 tablespoons thinly sliced garlic (from 4 large cloves)
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2 cups low-sodium chicken broth
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2 tablespoons extra-virgin olive oil, plus more for drizzling
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Coarse salt and freshly ground pepper
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¾ pound medium shrimp, peeled and deveined
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2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
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8 ounces sugar snap peas, trimmed and cut on the diagonal into ¾-inch slices
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¾ cup crumbled feta (3 ounces)
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2 tablespoons finely chopped fresh dill, plus more, coarsely chopped, for serving
Description
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Bring pasta, garlic, broth, 2 cups water, and oil to a boil in a large straight-sided skillet; season with salt and pepper. Cook, stirring frequently, 3 minutes less than instructed on pasta package.
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Add shrimp and 1 teaspoon lemon zest and cook, stirring occasionally, 1 1/2 minutes. Stir in peas, 1/2 cup feta, and dill and cook, stirring, until peas are bright green and crisp-tender and shrimp are opaque, about 1 minute. Stir in lemon juice. Serve, topped with remaining 1/4 cup cheese, remaining 1 teaspoon zest, and coarsely chopped dill, and drizzled with oil
