• 5servings
  • 25minutes
  • 330calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, D
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz uncooked linguine

  2. 2 tablespoons butter or margarine

  3. 1 clove garlic, finely chopped

  4. 2 cups fresh sugar snap peas, strings removed

  5. 1 1/2 cups julienne-cut (matchstick-size) carrots (from 10-oz bag)

  6. 1 lb uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed

  7. 1 tablespoon finely chopped fresh or 1 teaspoon dried basil leaves

  8. 2 teaspoons grated lemon peel

  9. 1/2 teaspoon salt-free seasoning blend

Instructions Jump to Ingredients ↑

  1. Cook and drain pasta as directed on package, omitting salt.

  2. Meanwhile, in 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add snap peas and carrots; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Add shrimp; cook 3 to 5 minutes, stirring occasionally, until shrimp are pink.

  3. Stir in basil, lemon peel and seasoning blend. Stir in remaining 1 tablespoon butter and pasta. Cook about 1 minute, stirring occasionally, until butter is melted.


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