Shrimp & Vegetable Fettuccine Alfredo

Shrimp & Vegetable Fettuccine Alfredo

Shrimp fettuccine alfredo tossed with fresh vegetables makes an easy main dish.

30 min. prep time
4 servings
454 Ratings


4 ounces uncooked dried fettuccine, broken in half
3 (3/4-ounce) slices Land O Lakes® Deli White American, quartered
1/4 cup finely shredded Parmesan cheese
2 tablespoons Land O Lakes® Butter
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 American cheese, Parmesan cheese and half & half. Cook over medium heat, stirring constantly, 3-5 minutes or until cheeses are melted.

Meanwhile, melt butter in 10-inch skillet until sizzling; add garlic. Cook over medium-high heat 1 minute. 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.

Recipe Tip

To quickly thaw shrimp, place in colander. Run cold water over shrimp until thawed.

Nutrition Facts (1 serving)

Calories: 330

Fat: 16g

Cholesterol: 125mg

Sodium: 440mg

Carbohydrates: 27g

Dietary Fiber: 2g

Protein: 19g

Recipe #13120©2008Land O'Lakes, Inc.

Recipe Comments & Reviews

it was great
Everyone liked this recipe. So easy
for the sauce i added lil bit of store bought alfredo to the mix and goya seasoning for the shrimp. very good
Prep not complicated or time consuming - good meal to serve for family and guests. Substituted 1/2 pint light cream for half & half.

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