SHRIMP ALFREDO WITH VEGGIES RECIPES

Name: Shrimp and Veggie Fettuccini Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 -2 tablespoon olive oil; 1/2 lb mushroom (quartered); 1 -2 tablespoon green onion (chopped); 1 -2 garlic clove (minced); 1 lb fettuccine pasta; 1/2 lb broccoli floret (chopped); 1 lb large shrimp (cleaned and cooked); 1 cup alfredo sauce (I use DiB's Olive Garden Garlic Alfredo Sauce )

SHRIMP AND VEGGIE FETTUCCINI ALFREDO RECIPE - FOOD.COM

Shrimp and Veggie Fettuccini Alfredo Recipe - Food.com image

I worked on recreating this yummy dish after enjoying it at a local Italian Restaurant. Thanks Vesuvio's and RecipeZaar Chef DiB's for your inspiration and help.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 -2 tablespoon olive oil
1/2 lb mushroom (quartered)
1 -2 tablespoon green onion (chopped)
1 -2 garlic clove (minced)
1 lb fettuccine pasta
1/2 lb broccoli floret (chopped)
1 lb large shrimp (cleaned and cooked)
1 cup alfredo sauce (I use DiB's Olive Garden Garlic Alfredo Sauce)

Steps:

Chop veggies.
In a pan, heat oil to medium high heat. Saute mushrooms for about 5 minutes or until cooked. Place mushrooms in large serving bowl, leaving the oil in the pan.
Add onion and garlic. Reduce the heat to medium low to sweat the onions and garlic until tender. Also place in large serving bowl.
In a large pot of boiling salted water, cook pasta per directions. Add broccoli to boiling water for last 3-5 minutes. Drain and place pasta and broccoli into the serving bowl.
Add shrimp to warm mixture, and toss all ingredients together.
Top with Alfredo Sauce.

Nutrition Facts : Calories 467.7, FatContent 7.5, SaturatedFatContent 1, CholesterolContent 226.2, SodiumContent 691.6, CarbohydrateContent 68.4, FiberContent 0.6, SugarContent 1.2, ProteinContent 31.8

SHRIMP 'N' VEGGIE ALFREDO RECIPE: HOW TO MAKE IT

Shrimp 'n' Veggie Alfredo Recipe: How to Make It image

Bonnie Jost of Manitowoc, Wisconsin relies on a jar of store-bought Alfredo sauce to toss together this pretty pasta dish. The effortless entree includes fresh shrimp and colorful veggies for ectra eye appeal.

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) fettuccine
1/2 pound fresh or frozen sugar snap peas, thawed
1 medium sweet red pepper, julienned
2 medium carrots, julienned
2 garlic cloves, minced
3 tablespoons canola oil, divided
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 jar (16 ounces) Alfredo sauce, warmed

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the peas, red pepper, carrots and garlic in 2 tablespoons oil until crisp-tender; remove and keep warm. , Add remaining oil to skillet. Saute shrimp in oil until shrimp turn pink. Return vegetables to pan; mix well. Drain pasta. Place pasta on six dinner plates. Drizzle with Alfredo sauce and top with shrimp mixture.

Nutrition Facts : Calories 562 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 189mg cholesterol, SodiumContent 527mg sodium, CarbohydrateContent 68g carbohydrate (9g sugars, FiberContent 7g fiber), ProteinContent 35g protein.

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