Dilled Shrimp and Sugar Peas with Linguine

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

Ingredients

2
cups fresh sugar snap peas (8 oz)
1
package (9 oz) refrigerated linguine
1/4
cup butter or margarine
3
cloves garlic, finely chopped
24
uncooked large shrimp (1 lb), peeled (tail shells removed), deveined
1/2
cup dry white wine or chicken broth
2
teaspoons grated lemon peel
2
tablespoons chopped fresh dill weed
1/2
cup shredded Parmesan cheese (2 oz)

Directions

  • 1 Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Meanwhile, remove strings from sugar snap peas, if desired. Add peas to boiling water; boil 3 minutes. Add linguine; boil 2 to 3 minutes longer or until peas and linguine are tender.
  • 2 Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook and stir garlic and shrimp in butter 1 minute. Stir in wine and lemon peel; cook 2 minutes or until shrimp are pink.
  • 3 Drain linguine and peas; place in large serving bowl. Add shrimp mixture and dill; toss to combine. Sprinkle with cheese. Serve immediately.

Notes










Tips

Expert Tips

Cooking the sugar snap peas with the linguine saves time and cleanup.

Keep shredded Parmesan cheese on hand for a delicious topper for pasta dishes and soups.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 3/4 Cups)
Calories
390
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
10g,
10%
Trans Fat
1/2g
1/2%
),
Cholesterol
110mg
110%;
Sodium
510mg
510%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
20%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.