Spaghetti with Shrimp and Snow Peas

This is a perfect week night dinner because it only took me 20 minutes to prepare.

Shrimp is low in fat and contains fish oil which is good for your heart. It is high in cholesterol though, so if you have high cholesterol, you might want to limit the amount of shrimp. I chose wild caught shrimp because I read a research paper that stated wild caught seafood contains more omega-3 fatty acid.

Ingredients
* 3/4 pound whole wheat spaghetti
* 2 garlic cloves, minced
* 1/2 pound large shrimp, peeled and deveined
* 1 pound snow peas
* 1/3 cup freshly squeezed lemon juice
* 1/2 cup white wine
* 2 tablespoon sweet chili Thai sauce(substitute: 1 Tbsp sugar and sprinkle of chili flakes)
* 3 Roma tomatoes, cut to cubes
* Salt and freshly ground black pepper
* 1 cup freshly chopped flat-leaf parsley


Directions
1) Bring a large pot of water to a boil. Add the spaghetti and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
2) Meanwhile, heat the non-stick large skillet over a medium-high flame. Add the garlic and saute for 1 minute.
3) Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside.
4) Saute the snow peas. Remove the snow peas and set aside.
5) Add the lemon juice, white wine, sweet Thai chili sauce and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half.
6) Add tomatoes, cook until soften.
7) Return the shrimp and snow peas to the pan and stir in the parsley. Add the drained spaghetti to the shrimp mixture, tossing to combine.
8) Season with salt and pepper, to taste.