Shrimp Primavera Alfredo

 

6

oz uncooked linguine or spaghetti

8

oz fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces

1

cup ready-to-eat baby-cut carrots (4 oz), quartered lengthwise

1

cup sliced fresh mushrooms

1

box (9 oz) Green Giant® frozen sugar snap peas

1

bag (12 oz) frozen ready-to-cook medium shrimp, thawed, tail shells removed

1

container (10 oz) refrigerated Alfredo sauce

2

tablespoons chopped fresh chives

1

teaspoon grated lemon peel

• 1 Cook and drain linguine as directed on package; cover to keep warm.
• 2 Meanwhile, in 12-inch skillet, place asparagus, carrots, mushrooms, sugar snap peas and 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
• 3 Add shrimp; cook and stir 2 to 3 minutes or until shrimp are pink. Drain; return mixture to skillet.
• 4 Stir in Alfredo sauce, chives and lemon peel. Simmer uncovered 2 to 4 minutes, stirring occasionally, until mixture is thoroughly heated. Serve over linguine. If desired, garnish with additional chives.