Dilled Shrimp And Sugar Peas With Linguine Recipe

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)

Preparation

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.

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.

Drain linguine and peas; place in large serving bowl. Add shrimp mixture and dill; toss to combine. Sprinkle with cheese. Serve immediately.

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