"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp & Veggies Alfredo Recipe

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This recipe for Shrimp & Veggies Alfredo, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Hardy
Added: Tuesday, May 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package (16 oz.) fettucine
1/2 lb. frozen snap peas, thawed
1 medium sweet red pepper, julienned
3 medium carrots, julienned
2 garlic cloves, minced
3 tbls. vegetable oil, divided
1-1/2 lbs. uncooked medium shrimp, peeled and deveined
1 jar (16 oz) alfredo sauce, warmed

Directions:
Directions:
Cook pasta as directed on package. Meanwhile, in a large skillet saute peas, red pepper, carrots and garlic in 2 tbs. oil til crisp tender, remove and keep warm.
Add remaining oil to skillet. Saute shrimp til pink. Return vegetable combination to shrimp and mix well.
Drain pasta and place on 6 plates. Divide alfredo sauce over 6 plates and top with shrimp mixture.

Number Of Servings:
Number Of Servings:
6

 

 

 

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