1 1/2c.H-E-B Good to Go Artichoke Jalapeno Dip,
16Hill Country Fare EZ Peel Jumbo Shrimp,
1/4 c.pecan pieces,
1pkg. (8 oz.)H-E-B Angel Hair Capellini,
1/2c.H-E-B Shredded Parmesan or Asagio Cheese,
1 Peel the shrimp and place in a plastic zipper bag with 1/2 cup of the dip. Turn the bag over several times to coat the shrimp. Refrigerate until ready to grill.
2 Combine the remaining cup of dip, pecans and pepper strips in a large pasta bowl and set aside.
3 Spray vegetable grill rack with non-stick cooking spray to prevent sticking. Prepare charcoal or gas grill for cooking (375F). Place shrimp on the hot vegetable rack and cook each side for 1 minute, or until shrimp are no longer translucent and form a "C" shape (an "O" shape is overcooked). Keep shrimp warm.
4 Cook the Cappelini according to package directions and drain. Combine hot pasta and Artichoke Jalapeno Dip mixture in pasta bowl; toss to coat. Top the hot pasta with shredded cheese and grilled shrimp.
No Nutritional Information Available