Shrimp `N' Veggie Alfredo - cooking recipe

Ingredients

1 pkg. (16-oz) fettuccine
1/2 lb. fresh or frozen sugar snap peas, thawed
1 medium sweet red pepper, julienned
2 medium carrots, julienned
2 garlic cloves, minced
3 Tbsp. vegetable oil, divided
1 1/2 lb. uncooked medium shrimp, peeled and deveined
1 jar (16-oz) Alfredo sauce, warmed

Preparation

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.