Quick look
- prep 10 min cook 20 min
- serves 6
Shrimp ‘N’ Veggie Alfredo
This simple but impressive entrée will look like you spent hours in the kitchen. The shrimp and vegetables effortlessly dress up the otherwise ordinary pasta.
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 vegetable oil, divided
- 1 1/2 pounds uncooked medium shrimp, peeled and deveined
- 1 jar (16 ounces) Alfredo sauce, warmed
- 1
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté the peas, red pepper, carrots, and garlic in 2 tablespoons oil until crisp-tender; remove and keep warm. Add remaining oil to skillet. Sauté 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.
