Shrimp and linguine for a table for four? It will be ready in 30 minutes.
package (9 oz) refrigerated linguine
cup coarsely chopped red bell pepper
bag (1 lb) frozen baby peas, carrots, pea pods and corn
lb uncooked peeled deveined medium or large shrimp, thawed if frozen, tail shells removed
cup roasted garlic and herb marinade (from 12-oz bottle)
Cook and drain linguine as directed on package; cover to keep warm.
Heat water in 12-inch nonstick skillet over medium-high heat. Add bell pepper and frozen vegetables; cook 2 to 3 minutes, stirring frequently.
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.
Try Green Giant Select® sugar snap peas or broccoli florets for the veggie combo.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- 2 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.