Italian Shrimp Stir-Fry

A 30-minute meal for five featuring linguine and a colorful mix of veggies.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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