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.
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.