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- 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.
Rachael 2 months ago
Absolutely loved this! I didn’t have peas so I sautéed some broccoli in garlic a butter. This is going in my rotation for sure!
Ashley S. a year ago
we modified it a bit. less dill and less peas. it turned out great. another one to add to the recipe book
Jaynie C. 4 years ago
I modified it with addition of a tsp of capers, and used Trader Joe's bertoli sauce. (much more flavor). I Cooked the pasta first for about 5 mins. Removed and drain pasta, set aside. If I cook the shrimp first for about 1 minute, and remove from heat, it doesn't overcook the shrimp.. I cooked the rest of the ingredients, the capers mushrooms, peas, and green onions, (about 3 onions cut in small pieces). Put the cheese, (3 T) and I prefer the taste of Pecorino and remano, I used one lemon that I squeezed into the mushrooms, peas and green onions. After I put the bertoli sauce on the angel hair pasta, I added 1 T pecorino, and remano. Tossed and set aside to keep warm. Served the shrimp portion, on serving plates if you need to reheat, (which I did) you can do so without overcooking the shrimp, and put angel hair on the shrimp, I also added some red pepper flakes, which we love. Gave the dish some pizzazz. My family, and guests all went back for seconds, and i had to do an email before they left so they were assured to get the recipe. I was astounded. I have learned a lot from these comments, and truly appreciate all the input.
Chef Ken Ken 4 years ago
Yes, it is an excellent recipe and very simple and easy to prepare quickly. Yes I would prepare it many times. It is so easy that I can remember it without referring to the written recipe. Thank you