Meals (Dill Shrimp 'n Sugar Peas with Linguine)

By chefbobby

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

Step 1

1) 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.

2) 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.

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