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.
Ingredients
- 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
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