Total Time
35mins
Prep 5 mins
Cook 30 mins

I got the original recipe out of a Woman's World recipe and I have added my own personal touches. This is a real crowd pleaser and it's great for dinner parties.

Ingredients Nutrition

Directions

  1. Cook linguine according to package directions.
  2. Meanwhile, sprinkle shrimp with 1/8 teaspoons of salt (reserve the rest) Set shrimp aside.
  3. In large nonstick skillet, heat 2 Tbs. oil over medium-high heat. Add garlic and pepper flakes. Cook 1 minute.
  4. Add shrimp and cook, turing once until no longer opaque (about 2 minutes per side).
  5. Using tongs or a slotted spoon, remove shrimp from skillet and set aside, leaving the garlic and pepppers as much as you can.
  6. In same skillet, heat remaining oil, peas and remaining salt. Cooking until just tender (about 4 minutes).
  7. Add carrots and chicken broth. Cook 1 minute. Stir in butter. Cook till melted. Add parsley, lemon juice, pasta and shrimp.
  8. Cook, tossing until heated through (about 3 minutes).
  9. Sprinkle with zest then top with parmesan cheese.

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