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Shrimp 'n' Veggie Alfredo

 Shrimp 'n' Veggie Alfredo
Bonnie Jost of Manitowoc, Wisconsin relies on a jar of store-bought Alfredo sauce to toss together this pretty pasta dish. The effortless entree includes fresh shrimp and colorful veggies for ectra eye appeal.
6 ServingsPrep/Total Time: 30 min.


  • 1 package (16 ounces) fettuccine
  • 1/2 pound fresh or frozen sugar snap peas, thawed
  • 1 medium sweet red pepper, julienned
  • 2 medium carrots, julienned
  • 2 garlic cloves, minced
  • 3 tablespoons canola oil, divided
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 jar (16 ounces) Alfredo sauce, warmed


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute the peas, red pepper, carrots and garlic in 2
  • tablespoons oil until crisp-tender; remove and keep warm.
  • Add remaining oil to skillet. Saute shrimp in oil until shrimp turn
  • pink. Return vegetables to pan; mix well. Drain pasta. Place pasta
  • on six dinner plates. Drizzle with Alfredo sauce and top with shrimp
  • mixture. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 562 calories, 17 g fat (7 g saturated fat), 189 mg cholesterol, 527 mg sodium, 68 g carbohydrate, 7 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.