Creamy Alfredo Shrimp with Dill

• 1  tbsp Olive Oil
• 1  lbs  uncooked shrimp   #43178
• 1/2  tsp  dried dill weed
• 1 creamy garlic Alfredo sauce   #33744
• 1  cup  frozen green peas, thawed   #18215
• 1/4  cup  chicken broth   #02875
• 8  ounces  angel hair pasta, cooked and drained

• 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 black pepper.
• Serve over hot angel hair pasta and garnish, if desired, with grated Parmesan cheese