Dinner made ready in 25 minutes! Enjoy pasta, shrimp and veggies flavored with basil, lemon peel and seasoning – a mild meal!
oz uncooked linguine
tablespoons butter or margarine
clove garlic, finely chopped
cups fresh sugar snap peas, strings removed
cups julienne-cut (matchstick-size) carrots (from 10-oz bag)
lb uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed
tablespoon finely chopped fresh or 1 teaspoon dried basil leaves
teaspoons grated lemon peel
teaspoon salt-free seasoning blend
Cook and drain pasta as directed on package, omitting salt.
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.
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.
Sugar snap peas have stringy seams that run along the sides. To remove, snap off the tip that is tough and pull the string along each side of the pod.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.