Sautéed Shrimp, Snap Peas & Pistachios with Basil Recipe

Ingredients

Contains: tree nuts, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/4 lb. medium shrimp, shells & tails removed
• 1/2 tsp salt, divided
• 1/4 tsp ground pepper
• 4 tsp olive oil, divided
• 1 large shallot, minced
• 1/4 tsp red pepper flakes
• 4 cups snap peas, trimmed
• 1/3 cup shelled pistachios, chopped
• 1 1/2 tsp lemon zest
• 6 leaves fresh basil, thinly sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the shrimp dry and season with 1/4 tsp of the salt and the ground pepper. Set aside.

2. Heat 2 tsp of the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side, until pink and opaque and reaching 145°F (63°C). Transfer to a plate.

3. Add the remaining 2 tsp olive oil to the skillet with the shallot and red pepper flakes. Cook about 1 minute, stirring, until the shallot softens.

4. Add the snap peas and the remaining 1/4 tsp salt. Stir-fry 2 to 3 minutes, until the peas are crisp-tender.

5. Return the shrimp to the skillet with the pistachios and toss for 30 seconds to heat through.

6. Remove from the heat and stir in the lemon zest and sliced basil. Serve right away.