Shrimp ‘N’ Veggie Alfredo
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 vegetable oil, divided
1 1/2 pounds uncooked medium shrimp, peeled and deveined
1 jar (16 ounces) Alfredo sauce, warmed
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté the peas, red pepper, carrots, and garlic in 2 tablespoons oil until crisp-tender; remove and keep warm. Add remaining oil to skillet. Sauté shrimp in oil until shrimp turn pink. Return vegetables to pan; mix well. Drain pasta. Place pasta platter. Drizzle with Alfredo sauce and top with shrimp mixture.