Linguine with Hot Garlic and Shrimp and Sugar Snap Peas

I cut this out of a magazine, must have been an advertisement for Contadina.

1 pound large shrimp, peeled and deveined
2 tsp lemon juice
4 cloves garlic, crushed
1/2 tsp crushed red pepper
1 1/2 cups small sugar snap peas (I use a bag of frozen)
   Or 1 pound fresh asparagus, trimmed and cut into 2" pieces
3 T olive oil, divided
9 oz pkg linguine, cooked and kept warm
1-10 oz container refrigerated light Alfredo sauce (I've used the jar that has low fat, can't remember the brand)

• Toss  shrimp, lemon juice, garlic, and red pepper in a small bowl; cover and let stand 15 minutes.

• Saute peas in 2 T olive oil in a large heavy skillet over med-high heat until tender; Transfer to a bowl and keep warm.

• Heat remaining 1 T olive oil in skillet; add shrimp mixture. Saute 4 minutes or until shrimp turn opaque.

• Stir in sauce. Cook 2 minutes or until hot, stirring constantly. Toss with linguine and peas.

Yield: 4 servings.