Shrimp & Veggie Alfredo - cooking recipe
Ingredients
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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
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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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