Shrimp 'n' Veggie Alfredo |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
1. 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.
2. 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. Yield: 6 servings.
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