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Shrimp ‘n’ Veggie Alfredo

Name: Shrimp 'n' Veggie Alfredo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
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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Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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.

Shrimp 'n' Veggie Alfredo Recipe photo by Taste of Home

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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

Directions

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.

Nutrition Facts

1 cup: 562 calories, 17g fat (7g saturated fat), 189mg cholesterol, 527mg sodium, 68g carbohydrate (9g sugars, 7g fiber), 35g protein.

Shrimp ‘n’ Veggie Alfredo

Total Time

Makes

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Ingredients

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