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Main dishes

Quick Shrimp & Linguini

Quick Shrimp & Linguini recipe
photo by:kraft
Bacon, shrimp and sour cream make this a no-fail family pleaser. As one fan says, “This is quick and simple and tastes like you slaved forever.”
10 min
25 min
2 servings
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What You Need

Tbsp.  olive oil
lb.  extra-large shrimp (16 to 20 count), peeled, deveined
cup  marinara sauce
cup  frozen peas
cup  BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
slices  OSCAR MAYER Bacon, cooked, crumbled
oz.  refrigerated linguine, cooked, drained

Make It

HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until shrimp turn pink.

REDUCE heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated through, stirring frequently.

ADD hot pasta; toss to coat.

Kraft Kitchens Tips

Special Extra
Garnish with a sprig of fresh basil just before serving.
Omit bacon. Prepare as directed, adding 1/2 cup chopped red peppers with the peas.
Food Facts
Shrimp come in a variety of sizes. The numbers on the package refer to the number of pieces per pound. Therefore, 16 to 20 ct. means 16 to 20 shrimp per pound.
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