Creamy Garlic Shrimp With Angel Hair Pasta


  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 lb. uncooked medium shrimp, peeled and deveined
  • 1/2 tsp. dried dill weed
  • 1 jar Bertolli® Garlic Alfredo Sauce
  • 1 cup frozen green peas, thawed
  • 1/4 cup chicken broth
  • 8 ounces angel hair pasta, cooked and drained


  1. Heat Olive Oil in 12-inch skillet 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. Season, if desired, with salt and ground black pepper.
  2. Serve over hot angel hair pasta and garnish, if desired, with grated Parmesan cheese.
Cost per recipe*: $11.71. Cost per serving*: $2.93. *Based on average retail prices at national supermarkets.