Chili Shrimp Linguine

Ingredients

• 0.6 lb linguine
• 0.4 lb sugar snap peas
• 2 tbsp olive oil
• 2 clove garlic
• 1 red chili
• 24 large shrimp
• 12 cherry tomatoes
• ¼ cup fresh basil leaves
• 2 tbsp fromage frais
• 2 lime zest
• 2 tsp granulated sugar
• ½ tsp salt
• ¼ tsp black pepper
• 4 cup lettuce leaves (optional)
• 4 slice crusty bread (optional)

Steps

1. Prepare the dressing: In a small bowl, whisk together fromage frais, lime zest, granulated sugar, salt, and pepper. Set aside.
2. Cook the linguine according to package directions. During the last minute of cooking, add the sugar snap peas to the pasta water.
3. While pasta cooks, heat olive oil in a large wok or frying pan over medium heat. Add chopped garlic and sliced red chili, cooking for 30 seconds without browning the garlic.
4. Increase heat to high, add shrimp to the pan, and cook, stirring frequently, for about 3 minutes until they turn pink and are cooked through.
5. Stir in the cherry tomatoes and cook for another 3 minutes, stirring occasionally, until they begin to soften.
6. Drain the cooked linguine and sugar snap peas well, then add them to the shrimp mixture. Tear in the fresh basil leaves and toss to combine.
7. Season the pasta dish with additional salt and pepper to taste.
8. Serve immediately, optionally with salad leaves drizzled with the lime dressing and warm crusty bread.