Pasta Primavera With Shrimp And Sugar Snap Peas

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1 1/2 cups baby carrots, trimmed (about 6 ounces)

3 cups uncooked cavatappi or penne pasta (about 8 ounces)

1 teaspoon olive oil

1 pound medium shrimp, peeled and deveined

2 cups sugar snap peas

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

1/4 cup dry white wine

1/3 cup whipping cream

1 tablespoon fresh lemon juice

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 cup thinkly sliced fresh basil

1/4 cup chopped fresh parsley

2 cups trimmed arugula

2 tablespoons chopped green onions

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