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Shrimp 'N' Veggie Alfredo




Source of Recipe


RD


Recipe Introduction


This simple but impressive entr�e will look like you spent hours in the kitchen. The shrimp and vegetables effortlessly dress up the otherwise ordinary pasta.



List of 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 vegetable oil, divided
1 1/2 pounds uncooked medium shrimp, peeled and deveined
1 jar (16 ounces) Alfredo sauce, warmed


Recipe



Cook pasta according to package directions. Meanwhile, in a large skillet, saut� the peas, red pepper, carrots, and garlic in 2 tablespoons oil until crisp-tender; remove and keep warm. Add remaining oil to skillet. Saut� 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.

Serves: 6
Prep Time: 30 Minutes