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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Bertolli Classico Olive Oil
- 1 lb. uncooked large shrimp (peeled and deveined)
- 2 cups yellow squash (sliced)
- 8 oz. snow peas (about 2 cups)
- 1 jar Bertolli Carbonara Sauce
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Directions
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 3 minutes or until shrimp turn pink. Remove shrimp and set aside.
- Add squash and snow peas to same skillet and cook over medium-high heat, stirring occasionally, 5 minutes or until crisp-tender.
- Return shrimp to skillet and add Sauce; heat through.
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