Directions:
- Cook fettuccini according to package directions.
- Meanwhile, in a large skillet, saute the peas, red pepper, carrots, and garlic in 2 tablespoons of the oil until tender. Remove from skillet.
- Add remaining oil to skillet and saute shrimp until pink in color.
- Return vegetables to skillet; mix well.
- Drain pasta.
- Place pasta on serving dishes, drizzle with Aflredo sauce, and top with shrimp mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 469 Kcal (1964 kJ) | ||
| Calories from fat | 271.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.15g | 46% | |
|---|---|---|---|
| Cholesterol | 68.4mg | 23% | |
| Sodium | 1443.08mg | 60% | |
| Potassium | 247.26mg | 5% | |
| Total Carbs | 40.83g | 14% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 11.14g | 22% | |
| Vitamin C | 36.4mg | 61% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 36.4mg | 202% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 224.85 Kcal (941 kJ) | ||
| Calories from fat | 130.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.45g | 46% | |
|---|---|---|---|
| Cholesterol | 32.79mg | 23% | |
| Sodium | 691.85mg | 60% | |
| Potassium | 118.54mg | 5% | |
| Total Carbs | 19.57g | 14% | |
| Sugars | 1.37g | 11% | |
| Dietary Fiber | 1.33g | 11% | |
| Protein | 5.34g | 22% | |
| Vitamin C | 17.4mg | 61% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 17.5mg | 202% | |
| Calcium | 34.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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