Shrimp fettuccine Alfredo tossed with fresh vegetables makes an easy main dish.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
4 ounces uncooked dried fettuccine, broken in half
3 (3/4-ounce) slices Land O Lakes® Deli American, quartered
1/4 cup finely shredded Parmesan cheese
1/2 cup Land O Lakes® Half & Half
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 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.
Simple, yet elegant, this collection was made with a spring dinner party in mind. Bringing bright flavors from appetizer to dessert, this meal is sure to please all your guests.