Italian Shrimp Stir-Fry

 

8

ounces uncooked linguine

3/4

cup reduced-calorie Italian dressing

1 1/2

teaspoons grated lemon peel

3

cloves garlic, finely chopped

3/4

pound fresh or frozen (thawed) uncooked medium shrimp, peeled an deveined

3

cups broccoli flowerets

1

medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)

2

tablespoons water

8

cherry tomatoes, cut in half

12

extra-large pitted ripe olives, cut in half

1/4

cup chopped fresh basil leaves

Grated Parmesan cheese, if desired

• 1 Cook and drain linguine as directed on package, omitting salt; 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.