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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. Bertolli Classico Olive Oil
- 1 lb. uncooked medium shrimp, peeled and deveined
- 1/2 tsp. dried dill weed
- 1 jar Bertolli Garlic Alfredo Sauce
- 1 cup green peas (frozen, thawed)
- 1/4 cup chicken broth
- 8 oz. angel hair pasta (cooked and drained)
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Directions
- 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.
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Reviews(4)
Janet G. 3 years ago
I make this recipe just about every week for my grandson. We love it! Sometimes I use different veggies, whatever I have in my freezer.
Rachael 5 years 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. 6 years ago
we modified it a bit. less dill and less peas. it turned out great. another one to add to the recipe book
Chef Ken Ken 8 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