Pesto Shrimp Pasta

Ingredients

• 1 (8 ounce) package spaghetti
• 1 cup fresh basil leaves
• 1/4 cup lemon juice
• 3 tablespoons olive oil
• 1 clove garlic, or to taste
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 1 (8 ounce) package sugar snap peas
• 3/4 pound peeled and deveined shrimp
• 1/8 teaspoon crushed red pepper

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.

Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.

Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.