Italian Shrimp Stir-Fry

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  • 15|min prep time
  • total time
  • 12 ingredients
  • 5 servings

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. 1 Cook and drain linguine as directed on package; keep warm. Mix dressing, lemon peel and garlic; set aside.
  2. 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. 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. 4 Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese.

Notes

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Nutrition Information

Recipe Step Photos

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