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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