Creamy Garlic Shrimp with Angel Hair Pasta

Creamy Garlic Shrimp with Angel Hair Pasta
Photo by


  • 1 cup frozen green peas, thawed
  • 8 ounces angel hair pasta, cooked and drained
  • ¼ cup chicken broth
  • 1 pound uncooked medium shrimp, peeled and deveined
  • ½ teaspoon dried dill weed
  • 1 tablespoon Bertolli Classico™ Olive Oil
  • 1 Bertolli Creamy Garlic Alfredo Sauce

Heat Olive Oil in 12-inch 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 blac...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network