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Categories:Viewed: 46 - Published at: 4 years ago
Ingredients
- 220 g spaghetti, uncooked
- 1 Tbsp. extra virgin olive oil
- 1 lb. (450 g) uncooked deveined peeled large shrimp
- 2 cups cut-up fresh asparagus (1 inch lengths)
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 tsp. pepper
- 1 cup frozen peas
- 1 cup 25%-less-sodium chicken broth
- 1/2 cup Renee's Dill Dip
- 3 cups loosely packed baby arugula
- 2 tsp. lemon zest
Method
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium-high heat.
- Add shrimp and asparagus; cook 2 to 3 min.
- or until shrimp turn pink, stirring frequently and adding garlic for the last minute.
- Add wine and pepper; cook 2 min., stirring frequently.
- Stir in peas, broth and dip; cook 3 to 5 min.
- or until sauce is heated through and slightly thickened, stirring frequently.
- Drain spaghetti; place in large bowl.
- Add shrimp mixture, arugula and lemon zest; mix lightly.
