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
14 cup finely shredded Parmesan cheese
12 cup Land O Lakes® Half & Half
2 tablespoons Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
12 cup sugar snap peas
12 cup small cauliflower florets
13 cup baby carrots, cut in half
14 cup chopped red bell pepper
6 ounces frozen cooked small shrimp, shelled, deveined, thawed
How to make
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STEP 1
Cook fettuccine in 2-quart saucepan according to package directions. Drain pasta; return to saucepan.
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STEP 2
Add cheeses and half & half. Cook over medium heat, stirring constantly, 3-5 minutes or until cheeses are melted.
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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 bell 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.
330 Calories
16 Fat (g)
125 Cholesterol (mg)
440 Sodium (mg)
27 Carbohydrates (g)
2 Dietary Fiber
19 Protein (g)
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