1 lb medium size (30 count) raw shrimp, cleaned and deveined
2 cloves garlic, pressed or minced fine
6 oz sugar snaps peas
1 large tomato, seeds removed, 1/4“ dice (about 3/4 cup)
1/3 - 1/2 cup pesto sauce (jarred or frozen is fine) see note at bottom of page
I had some roasted red pepper pesto in the freezer but traditional basil pesto is good to use as well.
1 tsp dried red chili flakes
½ tsp sugar (when you work with chili heat you need sweet to balance any bitter tones I find)
1 - 2 Tbsp sambal olek or chili garlic sauce (optional but it really made it taste like
the restaurant version)
Salt and pepper to taste
¼ cup extra virgin olive oil
8 oz farfalle (bowtie pasta)
Bring a 6 quart pot of water to a boil. Add 1 tablespoon of sea salt and then add the pasta. Cook over medium heat (gentle simmer) until barely al dente. Remove from heat and drain. Run pasta under cold water to stop the cooking process then drain again and set aside.
Place a large heavy bottom non-stick frying pan (or wok)
over high heat, add a tablespoon olive oil. Add garlic and chili flakes, stir
for a few seconds then add the shrimp.
Cook shrimp until they begin to turn pink then add the tomatoes then toss to mix well. Add pesto, pasta, peas, sugar and the rest of the olive oil. At this point I added the sambal olek (chili paste) as well.
Stir gently, incorporating all the ingredients and continue to cook until the peas are hot but still crisp.
Season with salt and pepper to taste.
Serve hot with some freshly grated Parmesan cheese.
Snowy Palms Resort