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Shrimp & Vegetable Fettuccine Alfredo

Shrimp & Vegetable Fettuccine Alfredo

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


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30 min
Prep Time
40 min
Total Time
4 (1-cup)
servings

Ingredients

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

How to make

  1. STEP 1

    Cook fettuccine in 2-quart saucepan according to package directions. Drain pasta;return to saucepan.

  2. STEP 2

    Add cheeses and half & half. Cook over medium heat, stirring constantly, 3-5 minutes or until cheeses are melted.

  3. STEP 3

    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.

Tip #1

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

Nutrition (1 serving)

330 Calories
16 Fat (g)
125 Cholesterol (mg)
440 Sodium (mg)
27 Carbohydrates (g)
2 Dietary Fiber
19 Protein (g)
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