4 ounces uncooked dried fettuccine, broken in half
1/4 cup finely shredded Parmesan cheese
1 teaspoon finely chopped fresh garlic
1/2 cup sugar snap peas
1/2 cup small cauliflower florets
1/3 cup baby carrots, cut in half
1/4 cup chopped red bell pepper
6 ounces frozen cooked small shrimp, shelled, deveined, thawed
Cook fettuccine in 2-quart saucepan according to package directions. Drain pasta; return to saucepan.
Add cheeses and half & half. Cook over medium heat, stirring constantly, 3-5 minutes or until cheeses are melted.
Melt butter in 10-inch skillet until sizzling; add garlic. Cook 1 minute over medium-high heat. Add snap peas, cauliflower, carrots and red pepper. Continue cooking, stirring occasionally, 5-7 minutes or until vegetables are crisply tender. Add shrimp; cook 1-2 minutes or until shrimp are heated through. Stir vegetable mixture into fettuccine mixture.
To quickly thaw shrimp, place in colander. Run cold water over shrimp until thawed.