Ingredients
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
Preparation
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.
