Penne Primavera with Shrimp

Bring a large pot of salted water to a boil and cook the penne rigate according to package directions until al dente, then drain and set aside.

Trim the baby carrots, leaving about ¼ inch of green tops, and halve them lengthwise if large. Remove the strings from the sugar snap peas.

Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.

Add the shrimp to the skillet and season with salt and pepper. Cook for 2–3 minutes per side until they turn pink and opaque, then transfer to a plate.

In the same skillet, add the baby carrots and sugar snap peas. Sauté for 3–4 minutes until tender-crisp, stirring occasionally.

Pour the white cooking wine into the skillet, scraping the bottom to release any browned bits. Simmer until the wine reduces by half, about 1–2 minutes.

Reduce the heat to medium and stir in the whipping cream and lemon juice. Simmer gently for 1–2 minutes until the sauce thickens slightly.

Return the cooked shrimp to the skillet and add the baby arugula. Stir until the arugula wilts, about 1–2 minutes.

Add the cooked penne to the skillet and toss everything together gently until the pasta is well coated with the sauce. Taste and adjust seasoning with additional salt and pepper as needed.

Divide the penne primavera among four serving bowls and serve immediately while hot.