Bacon, shrimp and sour cream make this a no-fail family pleaser. As one fan says, “This is quick and simple and tastes like you slaved forever.”
What You Need
Original recipe yields 2 servings
1 Tbsp. olive oil
1/2 lb. extra-large shrimp (16 to 20 count), peeled, deveined
3/4 cup CLASSICO Tomato and Basil Pasta Sauce
1/2 cup frozen peas
1/4 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
2 slices OSCAR MAYER Bacon, cooked, crumbled
4 oz. refrigerated linguine, cooked, drained
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Let's Make It
Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until shrimp turn pink.
Reduce heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated through, stirring frequently.
Add hot pasta; toss to coat.
Garnish with a sprig of fresh basil just before serving.
Omit bacon. Prepare as directed, adding 1/2 cup chopped red peppers with the peas.
Shrimp come in a variety of sizes. The numbers on the package refer to the number of pieces per pound. Therefore, 16 to 20 ct. means 16 to 20 shrimp per pound.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.