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Dilled Shrimp and Sugar Peas with Linguine
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Prep Time:
20 minutes
Total Time:
20 minutes
Quick and delicious one-pot meal ready in just 20 minutes using refrigerated pasta.
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)
Instructions:
  • Fill a 5-quart Dutch oven two-thirds full of water and bring it to a boil. While waiting, you can remove any strings from the sugar snap peas if you prefer. Once the water is boiling, add the peas and boil for 3 minutes. Then add the linguine and boil for an additional 2 to 3 minutes until both the peas and linguine are tender.
  • In a large nonstick skillet, melt butter over medium-high heat. Saute garlic and shrimp for 1 minute. Add wine and lemon peel, cook for 2 minutes until shrimp are pink.
  • After draining linguine and peas, transfer them to a large serving bowl. Mix in the shrimp mixture and dill, then toss everything together. Finish by sprinkling cheese on top before serving immediately.

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