Creamy Tomato Pasta with Shrimp
Tender shrimp and sugar snap peas top bow-tie pasta tossed with a creamy pasta sauce
Hands On: 25 | Total: 30 | Makes: 6 servings (1 cup pasta with shrimp and snap peas)
1 pkg (12 oz each) dry farfalle (bow-tie) pasta, uncooked
1 teaspoon Pure Wesson® Vegetable Oil
1 pound large peeled and deveined shrimp with tail, thawed, patted dry if frozen
2 cups frozen sugar snap peas
1 container (10 oz each) refrigerated light Alfredo sauce
1-1/2 cups (from 24-oz can) Hunt's® Traditional Pasta Sauce
- Cook pasta according to package directions, omitting salt. Return to pan.
- Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add shrimp in single layer and top with snap peas; cook 2 minutes. Stir and cook 2 to 3 minutes more or just until shrimp turn pink and snap peas are hot, stirring frequently.
- Stir together Alfredo sauce and pasta sauce in bowl. Grate 1 teaspoon lemon peel from lemon; squeeze 2 tablespoons juice. Add peel and juice to sauce mixture. Pour over hot pasta; toss to coat.
- Divide pasta evenly between 6 shallow bowls. Top evenly with shrimp and snap peas.
6 servings (1 cup pasta with shrimp and snap peas) Calories 423; Total Fat 8 g (Saturated Fat 4 g); Cholesterol 125 mg; Sodium 1053 mg;
Carbohydrate 60 g; (Dietary Fiber 5 g, Sugars 6 g); Protein 25 g;
Percent Daily Values*: Vitamin A 11%; Vitamin C 16%; Calcium 16%; Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
If snap peas have ice crystals, just rinse in cold water and pat dry with paper towel before cooking.
If frozen snap peas are not available, replace with frozen broccoli florets.