How to make it

  • Bring a large pot three-fourths full of water to a rolling boil over high heat.
  • Meanwhile, snap the stem end from each snow pea, pulling it down along the pea to remove any strings; set the pea aside. In a large bowl, toss the shrimp with the cornstarch and set aside.
  • Add the spaghetti to the boiling water, stir well and cook until tender but firm to the bite, 8-10 minutes, or acccording to the package directions.
  • While the spaghetti is cooking, in a large nonstick frying pan over medium-high heat, warm the oil. When hot but not smoking, add the snow peas and the shrimp and stir and toss briskly until the peas are bright green and tender-crisp and the shrimp have started to turn pink, about 2 minutes. Transfer the shrimp and peas to a plate and set aside.
  • Return the pan to medium-high heat. Add the stock, clam juice or broth, lemon juice and lemon zest and boil for about 1 minute. Return the shrimp and peas to the pan, add the parsley and boil just until the liquid thickens slightly, about 1 minute. Season to taste with salt and pepper.
  • Drain the spaghetti and place in a warmed shallow serving bowl. Pour the sauce over the spaghetti and toss briefly to combine. Serve at once.

Reviews & Comments 1

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    " It was excellent "
    jenniferbyrdez ate it and said...
    This works for me Chichi. Thank you.
    Was this review helpful? Yes Flag

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