Five ingredients from the refrigerated and freezer sections are all you need for this so-easy entrée, complete in 20 minutes!
package (9 oz) refrigerated linguine
lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
container (7 oz) refrigerated basil pesto
cups frozen sweet peas (from 12-oz bag), thawed
cup shredded Parmesan cheese (1 oz)
Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.
Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.
You can vary the vegetable in this quick pasta dish to suit your family. Try broccoli florets or cut green beans.
Any size shrimp will work in the recipe. Purchase the size that is the best price per pound.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.