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Prep 20min
Total20min
Servings4
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Ingredients
1
package (9 oz) refrigerated linguine
1
tablespoon water
1/2
cup coarsely chopped red bell pepper
1
bag (1 lb) frozen baby peas, carrots, pea pods and corn
1
lb uncooked peeled deveined medium or large shrimp, thawed if frozen, tail shells removed
1/2
cup roasted garlic and herb marinade (from 12-oz bottle)
1
tablespoon honey
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Steps
1
Cook and drain linguine as directed on package; cover to keep warm.
2
Heat water in 12-inch nonstick skillet over medium-high heat. Add bell pepper and frozen vegetables; cook 2 to 3 minutes, stirring frequently.
3
Stir in shrimp. Cook, stirring frequently, until vegetables are crisp-tender and shrimp are pink. Stir in marinade and honey. Cook, stirring frequently, until thoroughly heated. Serve over linguine.
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Uncooked shrimp can usually be purchased at the seafood counter of large grocery stores. Or if you like, purchase frozen shrimp so it's on hand when you need it. Just follow the directions on the package and thaw before using.
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