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Dilled Shrimp 'n Sugar Peas with Linguine

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Fast-cooking refrigerated pasta helps get this tasty one-dish meal on the table in 20 minutes.
Created Sep 8, 2011
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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

  • 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.

Nutrition Information

No nutrition information available for this recipe
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