Shrimp & Vegetable Fettuccine Alfredo

• 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
• 1/2 cup Land O Lakes Half & Half or Fat Free 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

1. Cook fettuccine in 2-quart saucepan according to package directions.
2. Drain pasta; return to saucepan.
3. Add cheeses and half & half.
4. Cook over medium heat, stirring constantly, 3-5 minutes or until cheeses are melted.
5. Melt butter in 10-inch skillet until sizzling; add garlic.
6. Cook 1 minute over medium-high heat.
7. Add snap peas, cauliflower, carrots and red pepper.
8. Continue cooking, stirring occasionally, 5-7 minutes or until vegetables are crisply tender.
9. Add shrimp; cook 1-2 minutes or until shrimp are heated through.
10. Stir vegetable mixture into fettuccine mixture.

dried fettuccine, white american, parmesan cheese, butter, fresh garlic, sugar snap peas, cauliflower, baby carrots, red bell pepper, shrimp

Taken from www.landolakes.com/recipe/1231/shrimp-vegetable-fettuccine-alfredo (may not work)