50+ Friends Club Cookbook -- Pasta & Rice

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Shrimp Primavera Alfredo

From the Kitchen of: Boomer

Source: Pillsbury - June 2000

6	Oz.	Linguine or Spaghetti, uncooked
1/2	Cup	Water



8	Oz.	Fresh asparagus spears
		trimmed and cut into 11/2" pieces
4	Oz.	Baby carrots, quartered lengthwise
1	Cup	Fresh mushrooms, sliced
1	9 oz. pkg.	Frozen sugar snap peas
1	12 oz. pkg.	Medium shrimp, frozen
		ready to cook - thawed
		tails removed
1	10 oz. jar	Light alfredo sauce
2	Tbsps.	Fresh chives, chopped
1	Tsp.	Lemon peel, grated

Cook linguine to desired doneness as directed on package. Drain; cover and keep warm.
Meanwhile, in a large skillet, combine water, asparagus, carrots, mushrooms and sugar snap peas. Bring to a boil. Reduce heat; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink. Drain; return mixture to skillet.
Stir in alfredo sauce, chives and lemon peel. Simmer 2 to 4 minutes or until mixture is thoroughly heated. Serve over cooked linguine. If desired, garnish with additional chives.
YIELD: 4 - 11/2 cup servings.