4 servings | Prep Time: 15 minutes | Cook Time: 10 minutes
INGREDIENTS 1 Tbsp. Bertolli Classico™ Olive Oil 1 lb. uncooked medium shrimp, peeled and deveined 1/2 tsp. dried dill weed 1 jar Bertolli® Garlic Alfredo Sauce 1 cup frozen green peas, thawed 1/4 cup chicken broth 8 oz. angel hair pasta, cooked and drained
INSTRUCTIONS Heat olive oil in 12-inch skillet over medium-high heat and cook shrimp with dill weed, stirring occasionally, 3 minutes or until shrimp turn pink.
Stir in sauce, peas and broth. Cook, stirring occasionally, 2 minutes or until sauce is heated through. Season, if desired, with salt and ground black pepper.
Serve over hot angel hair pasta and garnish, if desired, with grated Parmesan cheese.
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