Italian Shrimp Stir Fry
|Uncooked linguine||8 Ounce|
|Reduced calorie italian dressing||3⁄4 Cup (12 tbs)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Uncooked medium shrimp||3⁄4 Pound, peeled and deveined (Fresh Or Frozen)|
|Broccoli flowerets||3 Cup (48 tbs)|
|Yellow summer squash||1 Medium, cut lengthwise in half, then cut crosswise into slices|
|Cherry tomatoes||8 , cut in half|
|Pitted olives||12 Large, cut in half|
|Chopped fresh basil leaves||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Tablespoon|
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