Ingredients

• 10 oz linguine
• 7 oz (about 2 cups) sugar snap peas
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 large red chili, thinly sliced
• 24 (about 1 lb) large shrimp, peeled and deveined
• 12 cherry tomatoes, halved
• handful fresh basil leaves
• to serve lettuce or salad greens
• to serve crusty bread
• 2 tablespoons fromage frais or plain Greek yogurt
• 2 limes grated zest of limes
• 2 teaspoons granulated sugar

Equipment

• Large pot
• Large skillet or wok
• Colander
• Small bowl
• Microplane or zester

Instructions

1. In a small bowl, stir together the fromage frais, lime zest, and sugar, then season with salt and pepper. Set this dressing aside so the flavors can mingle while you cook.
2. Bring a large pot of salted water to a boil and cook the linguine according to the package directions until just tender. Toss the sugar snap peas in for the final minute so they turn bright green and stay crisp.
3. While the pasta cooks, heat the olive oil in a large skillet or wok over medium heat. Add the garlic and chili and cook for about 30 seconds, stirring, just until fragrant but not browned (browned garlic turns bitter).
4. Turn the heat to high, add the shrimp, and cook, stirring often, for about 3 minutes until they turn pink and opaque and curl into loose Cs.
5. Add the halved cherry tomatoes and cook for about 3 minutes, stirring now and then, until they just begin to soften and release their juices.
6. Drain the pasta and snap peas well, then add them straight to the skillet. Tear in the basil, toss everything together, and season with salt and pepper to taste.
7. Serve right away with salad greens drizzled with the lime dressing and warm crusty bread on the side.