GEMELLI WITH SHRIMP AND SUGAR SNAP PEAS

Gemelli with Shrimp and Sugar Snap Peas image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

12 ounces gemelli or other short pasta
3 tablespoons thinly sliced garlic (from 4 large cloves)
2 cups low-sodium chicken broth
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
3/4 pound medium shrimp, peeled and deveined
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
8 ounces sugar snap peas, trimmed and cut on the diagonal into 3/4-inch slices
3/4 cup crumbled feta (3 ounces)
2 tablespoons finely chopped fresh dill, plus more, coarsely chopped, for serving

Steps:

Bring pasta, garlic, broth, 2 cups water, and oil to a boil in a large straight-sided skillet; season with salt and pepper. Cook, stirring frequently, 3 minutes less than instructed on pasta package.
Add shrimp and 1 teaspoon lemon zest and cook, stirring occasionally, 1 1/2 minutes. Stir in peas, 1/2 cup feta, and dill and cook, stirring, until peas are bright green and crisp-tender and shrimp are opaque, about 1 minute. Stir in lemon juice. Serve, topped with remaining 1/4 cup cheese, remaining 1 teaspoon zest, and coarsely chopped dill, and drizzled with oil.