Lumache Pasta Recipe

Cook the Pasta

Bring a large pot of salted water to a boil. Add the lumache pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Sauté the Shrimp and Snap Peas

In a large skillet over medium heat, melt the truffle butter. Add the raw shrimp and cook for about 2-3 minutes until they turn pink. Add the snap peas and cook for another 2 minutes until they are tender-crisp.

Combine Ingredients

Add the cooked lumache pasta to the skillet with the shrimp and snap peas. Pour in the lime juice and toss everything together. If the pasta seems dry, add some reserved pasta water until desired consistency is reached.

Season and Serve

Season with salt and black pepper to taste. Garnish with chopped fresh parsley and serve warm.