Creamy Tomato Pasta With Shrimp

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1 pkg (12 oz each) dry farfalle (bow-tie) pasta, uncooked

1 teaspoon Pure Wesson® Vegetable Oil

1 pound large peeled and deveined shrimp with tail, thawed, patted dry if frozen

2 cups frozen sugar snap peas

1 container (10 oz each) refrigerated light Alfredo sauce

1-1/2 cups (from 24-oz can) Hunt's® Traditional Pasta Sauce

1 lemon

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