Ingredients
8 ounces uncooked whole wheat linguine1 tablespoon canola oil1 pound uncooked medium shrimp, peeled and deveined2 cups fresh sugar snap peas, trimmed1/8 teaspoon salt1/8 teaspoon crushed red pepper flakes3/4 cup reduced-fat Asian toasted sesame salad dressing
Preparation
Cook linguine according to package directions for al dente.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender.
Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.
