My daughter won't eat this (seafood is "icky" to her), but my husband and I will eat her portion :) This makes a simple (yet rich) dish! Came from Bertolli (as they make the pasta sauce).
- In large skillet, heat Olive Oil over medium-high heat and cook shrimp with dill weed, stirring occasionally, 3 minutes or until shrimp turn pink.
- Stir in Sauce, peas and broth.
- Cook, stirring occasionally, 2 minutes or until sauce is heated through.
- Serve over hot angel hair pasta and top with grated Parmesan cheese.