A 30-minute meal for five featuring linguine and a colorful mix of veggies.
Italian Shrimp Stir-Fry
- Prep Time 15 min
- Total 0 min
- Servings 5
- 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
Instructions
-
Step1Cook and drain linguine as directed on package; keep warm. Mix dressing, lemon peel and garlic; set aside.
-
Step2Spray 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.
-
Step3Spray 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).
-
Step4Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese.
Nutrition
310
Calories
8g
Total Fat
19g
Protein
45g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Total Fat
- 8g
- Saturated Fat
- 1g
- Cholesterol
- 100mg
- Sodium
- 660mg
- Total Carbohydrate
- 45g
- Dietary Fiber
- 4g
- Protein
- 19g
% Daily Value*:
Exchanges:
2 Starch; 3 Vegetable;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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