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Lemon-Basil Shrimp Toss

Betty Crocker Kitchens
Updated Oct 1, 2010
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Dinner made ready in 25 minutes! Enjoy pasta, shrimp and veggies flavored with basil, lemon peel and seasoning – a mild meal!

Lemon-Basil Shrimp Toss

  • Prep Time 25 min
  • Total 25 min
  • Servings 5
  • Ingredients 9
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Ingredients

  • 8 oz uncooked linguine
  • 2 tablespoons butter or margarine
  • 1 clove garlic, finely chopped
  • 2 cups fresh sugar snap peas, strings removed
  • 1 1/2 cups julienne-cut (matchstick-size) carrots (from 10-oz bag)
  • 1 lb uncooked deveined peeled medium (31 to 35 count) shrimp, thawed if frozen, tail shells removed
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried basil leaves
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt-free seasoning blend

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package, omitting salt.
  • Step 
    2
    Meanwhile, in 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add snap peas and carrots; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Add shrimp; cook 3 to 5 minutes, stirring occasionally, until shrimp are pink.
  • Step 
    3
    Stir in basil, lemon peel and seasoning blend. Stir in remaining 1 tablespoon butter and pasta. Cook about 1 minute, stirring occasionally, until butter is melted.

Nutrition

330 Calories
7g Total Fat
22g Protein
45g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
140mg
47%
Sodium
210mg
9%
Potassium
640mg
18%
Total Carbohydrate
45g
15%
Dietary Fiber
4g
16%
Sugars
3g
Protein
22g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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