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Categories:Viewed: 54 - Published at: 2 years ago
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
Method
- 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.
