Best Shrimp Primavera Alfredo Recipes

SHRIMP ALFREDO PRIMAVERA

Shrimp Alfredo Primavera image

Put dinner on the table in less than half an hour! Frozen sweet peas add pretty specks of color.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

3 cups uncooked bow-tie (farfalle) pasta (8 oz)
2 slices bacon, cut into 1/2-inch pieces
1 1/2 cups frozen sweet peas (from 12 oz bag)
1/4 cup water
1 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
3/4 cup refrigerated Alfredo sauce (from 10-oz container)
2 tablespoons chopped fresh chives

Steps:

Cook and drain pasta as directed on package.
Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 4 to 5 minutes, stirring occasionally, until crisp. Stir in peas; cook 2 minutes, stirring occasionally. Add water; cover and cook 3 to 5 minutes or until peas are tender and water has evaporated. Add shrimp; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink and firm.
Stir in Alfredo sauce and pasta. Cook over medium-low heat, stirring occasionally, until thoroughly heated. Sprinkle with chives.

Nutrition Facts : Calories 510, Carbohydrate 54 g, Cholesterol 215 mg, Fat 3 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 1/2 g

SHRIMP PRIMAVERA ALFREDO

Shrimp Primavera Alfredo image

The secret to this delicious pasta dish lies in an array of fresh vegetables, quick-cooking shrimp, and prepared Alfredo sauce, jazzed up with two simple ingredients.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

6 oz uncooked linguine or spaghetti
8 oz fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
1 cup ready-to-eat baby-cut carrots (4 oz), quartered lengthwise
1 cup sliced fresh mushrooms
1 box (9 oz) frozen sugar snap peas
1 bag (12 oz) frozen ready-to-cook medium shrimp, thawed, tail shells removed
1 container (10 oz) refrigerated Alfredo sauce
2 tablespoons chopped fresh chives
1 teaspoon grated lemon peel

Steps:

Cook and drain linguine as directed on package; cover to keep warm.
Meanwhile, in 12-inch skillet, place asparagus, carrots, mushrooms, sugar snap peas and 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
Add shrimp; cook and stir 2 to 3 minutes or until shrimp are pink. Drain; return mixture to skillet.
Stir in Alfredo sauce, chives and lemon peel. Simmer uncovered 2 to 4 minutes, stirring occasionally, until mixture is thoroughly heated. Serve over linguine. If desired, garnish with additional chives.

Nutrition Facts : Calories 520, Carbohydrate 48 g, Cholesterol 190 mg, Fat 4, Fiber 6 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 5 g, TransFat 1 g