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