Dilled Shrimp and Sugar Peas with Linguine

Dilled Shrimp and Sugar Peas with Linguine

Fast-cooking refrigerated pasta helps get this tasty one-dish meal on the table in 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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)
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving (1 3/4 Cups))
  • Calories 390
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 10g,
    • Trans Fat 1/2g),
  • Cholesterol 110mg;
  • Sodium 510mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 20g;
Percent Daily Value*:
    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.