Shrimp & Veggie Alfredo - cooking recipe

Ingredients
    1 (16 ounce) package fettuccine pasta
    1/2 lb snap peas (fresh or thawed)
    1 medium red pepper, julienned
    2 medium carrots, peeled and julienned
    2 garlic cloves, minced
    3 tablespoons vegetable oil, divided
    1 1/2 lbs uncooked medium shrimp, peeled and deveined
    1 (16 ounce) jar alfredo sauce, warmed
Preparation
    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.

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