Italian Shrimp Stir Fry Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Linguine | 8 Ounce, uncooked | |
| 3/4 cup reduced-calorie Italian dressing | ||
| Lemon peel | 1 1/2 Teaspoon, grated | |
| Garlic | 3 Clove (5gm), finely chopped | |
| Frozen shrimp | 3/4 pound, deveined | |
| Broccoli flowerets | 3 Cup (16 tbs) | |
| 1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices | ||
| Water | 2 Tablespoon | |
| Cherry tomatoes | 8 , cut in half | |
| 12 extra-large pitted ripe olives, cut in half | ||
| Basil leaves | 1/4 Cup (16 tbs), chopped | |
| Grated Parmesan cheese, if desired | ||
Directions
1. Cook and drain linguine as directed on package; keep warm. Mix dressing, lemon peel and garlic; set aside.
2. Spray 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.
3. Spray 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).
4. Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese
2. Spray 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.
3. Spray 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).
4. Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese
Chef
