1 16 oz package uncooked pasta ( linguine, spaghetti etc)
2 tablespoons olive 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
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil

1 16 oz package uncooked pasta ( linguine, spaghetti etc) 2 tablespoons olive 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 1/4 cup reserved pasta water 1 tablespoon unsalted butter 1 tablespoon fresh lemon juice 1/3 cup chopped fresh basil

Bring a large pot of lightly salted water to a boil.
Add pasta - cook for 8 - 10 minutes or until al dente
Drain and reserve 1/4 cup liquid
Heat the olive oil in a wok over medium- high heat.
Mix in the shrimp, pea pods, and garlic
Cook and stir 2 minutes, until shrimp are almost opaque.
Remove from heat and sit aside
Pour the wine into the wok and bring to a boil.
Cook until reduced by 1/3.
Return shrimp , peas, and garlic to the wok and stir in the reserved pasta water.
Continue to cook and stir until shrimp are opaque.
Remove wok from heat, mix in the butter, lemon juice, and basil.
Toss with the cooked pasta and serve.