Lemon-Basil Shrimp Toss

Lemon-Basil Shrimp Toss

Dinner made ready in 25 minutes! Enjoy pasta, shrimp and veggies flavored with basil, lemon peel and seasoning – a mild meal!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

5

servings

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.
Makes 5 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Tips:
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:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 140mg;
  • Sodium 210mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 22g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.