Ingredients
1-3/4 cups uncooked gemelli or spiral pasta2 tablespoons olive oil, divided 2 cups fresh snow peas1 pound uncooked shrimp (26-30 per pound), peeled and deveined3 garlic cloves, minced3/4 teaspoon salt, divided 1/4 teaspoon plus 1/8 teaspoon pepper, divided 1 cup grape tomatoes, halvedDRESSING:1/4 cup lemon juice2 tablespoons chopped fresh parsley2 tablespoons olive oil2 garlic cloves, minced2 teaspoons grated lemon zestAdditional grated lemon zest and chopped fresh parsley, optional
Preparation
Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm.
In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer.
Drain pasta, reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon zest and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon zest and parsley.
