Dilled Shrimp 'n Sugar Peas with Linguine

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

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)

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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.