Shrimp and Dill Spaghetti with Peas

• 220 g spaghetti, uncooked
• 1 Tbsp. extra virgin olive oil
• 1 lb. (450 g) uncooked deveined peeled large shrimp
• 2 cups cut-up fresh asparagus (1 inch lengths)
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 tsp. pepper
• 1 cup frozen peas
• 1 cup 25%-less-sodium chicken broth
• 1/2 cup Renee's Dill Dip
• 3 cups loosely packed baby arugula
• 2 tsp. lemon zest

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add shrimp and asparagus; cook 2 to 3 min.
4. or until shrimp turn pink, stirring frequently and adding garlic for the last minute.
5. Add wine and pepper; cook 2 min., stirring frequently.
6. Stir in peas, broth and dip; cook 3 to 5 min.
7. or until sauce is heated through and slightly thickened, stirring frequently.
8. Drain spaghetti; place in large bowl.
9. Add shrimp mixture, arugula and lemon zest; mix lightly.

extra virgin olive oil, shrimp, garlic, white wine, pepper, frozen peas, renees, baby arugula, lemon zest

Taken from www.kraftrecipes.com/recipes/shrimp-dill-spaghetti-peas-190519.aspx (may not work)