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Dilled Shrimp and Sugar Peas with Linguine

  • Prep 20 min
  • Total 20 min
  • Servings 4

Fast-cooking refrigerated pasta helps get this tasty one-dish meal on the table in 20 minutes. MORE + LESS -

Ingredients

2
cups fresh sugar snap peas (8 oz)
1
package (9 oz) refrigerated linguine
1/4
cup butter or margarine
3
cloves garlic, finely chopped
24
uncooked large shrimp (1 lb), peeled (tail shells removed), deveined
1/2
cup dry white wine or chicken broth
2
teaspoons grated lemon peel
2
tablespoons chopped fresh dill weed
1/2
cup shredded Parmesan cheese (2 oz)

Steps

Hide Images
  • 1
    Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Meanwhile, remove strings from sugar snap peas, if desired. Add peas to boiling water; boil 3 minutes. Add linguine; boil 2 to 3 minutes longer or until peas and linguine are tender.
  • 2
    Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook and stir garlic and shrimp in butter 1 minute. Stir in wine and lemon peel; cook 2 minutes or until shrimp are pink.
  • 3
    Drain linguine and peas; place in large serving bowl. Add shrimp mixture and dill; toss to combine. Sprinkle with cheese. Serve immediately.
  • Cooking the sugar snap peas with the linguine saves time and cleanup.

Expert Tips

  • Keep shredded Parmesan cheese on hand for a delicious topper for pasta dishes and soups.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (1 3/4 Cups)
Calories
390
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
10g
49%
Trans Fat
1/2g
Cholesterol
110mg
37%
Sodium
510mg
21%
Potassium
160mg
5%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
11%
Sugars
3g
Protein
20g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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