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
- 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.
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)