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Italian Shrimp Stir-Fry

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Italian Shrimp Stir-Fry
  • Prep Time 15 min
  • Total Time 0 min
  • Servings 5
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A 30-minute meal for five featuring linguine and a colorful mix of veggies.

Ingredients

8
ounces uncooked linguine
3/4
cup reduced-calorie Italian dressing
1 1/2
teaspoons grated lemon peel
3
cloves garlic, finely chopped
3/4
pound fresh or frozen (thawed) uncooked medium shrimp, peeled an deveined
3
cups broccoli flowerets
1
medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
2
tablespoons water
8
cherry tomatoes, cut in half
12
extra-large pitted ripe olives, cut in half
1/4
cup chopped fresh basil leaves
Grated Parmesan cheese, if desired

Directions

  • 1 Cook and drain linguine as directed on package; keep warm. Mix dressing, lemon peel and garlic; set aside.
  • 2 Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; stir-fry about 2 minutes or until shrimp are pink and firm. Remove shrimp from skillet.
  • 3 Spray skillet with cooking spray; heat over medium-high heat. Add broccoli and squash; stir-fry 1 minute. Add water. Cover and simmer about 3 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
  • 4 Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese.
Tips  

This quick and easy stir-fry was a real winner in the Betty Crocker kitchens. If you prefer chicken to shrimp, use 3/4 pound boneless, skinless chicken breasts, cut into 1-inch pieces. Stir-fry the chicken 3 to 4 minutes or until no longer pink in the center.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Daily Value
Total Fat
8g
(
Saturated Fat
1g
)
Cholesterol
100mg
Sodium
660mg
Total Carbohydrate
45g
(
Dietary Fiber
4g
)
Protein
19g
Daily Value*:
Exchanges:
2 Starch; 3 Vegetable;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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