Shrimp with Sugar Snap Peas

Bring a large pot of salted water to a boil. Add the linguini pasta and cook for 8 to 10 minutes, or until al dente. Drain, reserving 1/4 cup of the pasta water.

In a wok, heat the olive oil and chili oil over medium-high heat. Add the shrimp, snap peas, and garlic. Stir-fry for about 2 minutes, until the shrimp are nearly opaque. Remove from the heat and set aside.

Pour the wine into the wok, bringing it to a boil. Let it cook down until reduced by one-third. Return the shrimp, peas, and garlic to the wok, then stir in the reserved pasta water. Continue cooking until the shrimp are fully opaque. Remove from the heat, then mix in the butter, lemon juice, and basil. Toss with the cooked pasta and serve.