Fast-cooking refrigerated pasta helps get this tasty one-dish meal on the table in 20 minutes.
cups fresh sugar snap peas (8 oz)
package (9 oz) refrigerated linguine
cup butter or margarine
cloves garlic, finely chopped
uncooked large shrimp (1 lb), peeled (tail shells removed), deveined
cup dry white wine or chicken broth
teaspoons grated lemon peel
tablespoons chopped fresh dill weed
cup shredded Parmesan cheese (2 oz)
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.
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.
Drain linguine and peas; place in large serving bowl. Add shrimp mixture and dill; toss to combine. Sprinkle with cheese. Serve immediately.
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 PER SERVING
Serving Size: 1 Serving (1 3/4 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.