Published: by Absolutely Recipes, in the Fish & Seafood recipes category.
8 ounces uncooked angel hair pasta
8 ounces fresh sugar snap peas (about 2 cups), halved diagonally
2 TBSPs olive oil
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 TSPs curry powder
1 TSP ground cumin
3/4 TSP salt
6 green onions, diagonally sliced
Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking.
Drain, reserving 1/2 cup pasta water.
In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes.
Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes.
Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.
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