Shrimp Primavera Alfredo

By pamdabear3383

Ingredients

• 6 oz uncooked linguine or spaghetti
• 8 oz fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
• 1 cup ready-to-eat baby-cut carrots (4 oz), quartered lengthwise
• 1 cup sliced fresh mushrooms
• 1 box (9 oz) Green Giant® frozen sugar snap peas
• 1 bag (12 oz) frozen ready-to-cook medium shrimp, thawed, tail shells removed
• 1 container (10 oz) refrigerated Alfredo sauce
• 2 tablespoons chopped fresh chives
• 1 teaspoon grated lemon peel

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1. Cook and drain linguine as directed on package; cover to keep warm.
2. Meanwhile, in 12-inch skillet, place asparagus, carrots, mushrooms, sugar snap peas and 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
3. Add shrimp; cook and stir 2 to 3 minutes or until shrimp are pink. Drain; return mixture to skillet.
4. Stir in Alfredo sauce, chives and lemon peel. Simmer uncovered 2 to 4 minutes, stirring occasionally, until mixture is thoroughly heated. Serve over linguine. If desired, garnish with additional chives.

*1 1/2 cups per servings

Nutrition Information:
1 Serving: Calories 520 (Calories from Fat 220); Total Fat 24g (Saturated Fat 13g, Trans Fat 1g); Cholesterol 190mg; Sodium 630mg; Total Carbohydrate 48g (Dietary Fiber 6g, Sugars 5g); Protein 28g