Italian Shrimp Stir-Fry

A 30-minute meal for five featuring linguine and a colorful mix of veggies.

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( 13 Ratings)

13 Ratings

5 Stars 54%

4 Stars 15%

3 Stars 23%

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Prep Time 15 min
Total Time 0 min
Servings 5

Ingredients

8: ounces uncooked linguine

3/4: cup reduced-calorie Italian dressing

1 1/2: teaspoons grated lemon peel

3: cloves garlic, finely chopped

3/4: pound fresh or frozen (thawed) uncooked medium shrimp, peeled an deveined

3: cups broccoli flowerets

1: medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)

2: tablespoons water

8: cherry tomatoes, cut in half

12: extra-large pitted ripe olives, cut in half

1/4: cup chopped fresh basil leaves

: Grated Parmesan cheese, if desired

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Directions

1 Cook and drain linguine as directed on package; keep warm. Mix dressing, lemon peel and garlic; set aside.
2 Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; stir-fry about 2 minutes or until shrimp are pink and firm. Remove shrimp from skillet.
3 Spray skillet with cooking spray; heat over medium-high heat. Add broccoli and squash; stir-fry 1 minute. Add water. Cover and simmer about 3 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
4 Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese.

EXPERT TIPS

Expert Tips

This quick and easy stir-fry was a real winner in the Betty Crocker kitchens. If you prefer chicken to shrimp, use 3/4 pound boneless, skinless chicken breasts, cut into 1-inch pieces. Stir-fry the chicken 3 to 4 minutes or until no longer pink in the center.

Got questions? Our experts have the answers. Ask Betty now.