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Creamy Garlic Shrimp with Angel Hair Pasta


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  • 1 tablespoon olive oil
  • 1 lb. uncooked medium shrimp, peeled and deveined
  • 1/2 teaspoon dried dill weed
  • 1 jar Bertolli Garlic Alfredo Sauce
  • 1 cup frozen green peas, thawed
  • 1/4 cup chicken broth
  • 8 oz. angel hair pasta, cooked and drained


Preparation time 15mins
Cooking time 25mins


Step 1

Heat olive oil in 12" 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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