Garlic Shrimp and Peas With Linguine

Ingredients

• 8 ounces linguine

• 1 (10 ounce) package frozen peas, thawed
• 1 3/4 lbs large shrimp, peeled, tails left on, deveined and butterflied
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 cup white wine or chicken broth
• 1/4 cup lemon juice
• 1 teaspoon grated lemon zest
• 1/4 cup chopped fresh parsley

Directions

1. 1

   Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.

2. 2

   Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.

3. 3

   Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.