2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 1/2 cups dry white wine (I used cooking wine)
1 tablespoon unsalted butter (I used fake butter)
1 tablespoon fresh lemon juice (didn't have this on hand and it was OK)
1/3 cup chopped fresh basil
lots of chopped onion
Oregano
red chili powder, to taste
Heat the olive oil and chili oil in a skillet over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Pour the wine into the skillet, and bring to a boil. Cook until reduced by 1/3. Continue to cook and stir until shrimp are opaque. Mix in the butter, lemon juice, and spices.
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It is a modification of
this recipe. It was so good and surprisingly filling. In fact, this is now my favorite sugar snap pea recipe now! I've never cooked with chili oil before. Just have it in a pretty decorative bottle on my counter. It really added a lot to the dish and I will be using it more.
Also, I didn't follow the measurements, just went with what I had on hand and looked good. This is an easy dish to modify to just 1 person or a bunch of people too.