Shrimp ‘n’ Veggie Alfredo

Name: Shrimp 'n' Veggie Alfredo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
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

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

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.