SHRIMP & VEGGIE ALFREDO

Shrimp & Veggie Alfredo image

Provided by Dari Donovan

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 394.6, Fat 9.9, SaturatedFat 1.3, Cholesterol 200.6, Sodium 681.1, Carbohydrate 50.1, Fiber 2, Sugar 3, Protein 25.5