1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon dried dill weed
1 Bertolli® Creamy Garlic Alfredo Sauce
1 cup frozen green peas, thawed
1/4 cup chicken broth
8 ounces angel hair pasta, cooked and drained
How to Make It
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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