ITALIAN SHRIMP STIR-FRY

Italian Shrimp Stir-Fry image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 5

Number Of Ingredients 12

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

Steps:

Cook and drain linguine as directed on package; keep warm. Mix dressing, lemon peel and garlic; set aside.
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.
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).
Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 100 mg, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg