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CREAMY TOMATO PASTA WITH SHRIMP

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 1 bow-tie pkg (12 oz each) dry farfalle
  • 1 teaspoon Pure Wesson® Vegetable Oil
  • 1 pound large peeled and deveined shrimp with tail, thawed, patted dry if frozen
  • 2 cups frozen sugar snap peas
  • 1 container (10 oz each) refrigerated light Alfredo sauce
  • 1-1/2 cups (from 24-oz can) Hunt's® Traditional Pasta Sauce
  • 1 lemon
DIRECTIONS

Cook pasta according to package directions, omitting salt. Return to pan.

Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add shrimp in single layer and top with snap peas; cook 2 minutes. Stir and cook 2 to 3 minutes more or just until shrimp turn pink and snap peas are hot, stirring frequently.

Stir together Alfredo sauce and pasta sauce in bowl. Grate 1 teaspoon lemon peel from lemon; squeeze 2 tablespoons juice. Add peel and juice to sauce mixture. Pour over hot pasta; toss to coat.

Divide pasta evenly between 6 shallow bowls. Top evenly with shrimp and snap peas.