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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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.

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  • bwallenborn
    May 7, 2009

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