Lemon-Basil Shrimp Toss

 

8

oz uncooked linguine

2

tablespoons butter or margarine

1

clove garlic, finely chopped

2

cups fresh sugar snap peas, strings removed

1 1/2

cups julienne-cut (matchstick-size) carrots (from 10-oz bag)

1

lb uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed

1

tablespoon finely chopped fresh or 1 teaspoon dried basil leaves

2

teaspoons grated lemon peel

1/2

teaspoon salt-free seasoning blend

• 1 Cook and drain pasta as directed on package, omitting salt.
• 2 Meanwhile, in 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add snap peas and carrots; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Add shrimp; cook 3 to 5 minutes, stirring occasionally, until shrimp are pink.
• 3 Stir in basil, lemon peel and seasoning blend. Stir in remaining 1 tablespoon butter and pasta. Cook about 1 minute, stirring occasionally, until butter is melted.