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Steps
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.
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Cooking the sugar snap peas with the linguine saves time and cleanup.
Keep shredded Parmesan cheese on hand for a delicious topper for pasta dishes and soups.
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