Pasta with Shrimp, Asparagus, and Bell Peppers recipe
All Recipes Main Dish Recipes Pasta Shrimp
Ingredients
- 1 (16 ounce) package fettuccine noodles 2 tablespoons olive oil 1 cup diced multi-colored bell peppers ½ cup sliced green onions, mostly white and lighter green parts 6 cloves garlic, crushed, or to taste 1 cup diagonally cut asparagus spears (1-inch pieces) 1 tablespoon Italian seasoning 1 pound large shrimp, peeled and deveined 3 tablespoons diced tomatoes and green chiles (such as RO*TEL®) 1 (16 ounce) jar Alfredo sauce 2 tablespoons shredded Parmesan cheese, or to taste
Nutrition Info
- 464.2 caloriescarbohydrate: 47.6 gcholesterol: 110.1 mgfat: 22.2 gfiber: 3.2 gprotein: 20.9 gsaturatedFat: 7.5 gservingSize: -sodium: 696.9 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Pasta with Shrimp, Asparagus, and Bell Peppers
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
At the same time, heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic, cook until almost tender, 5 to 6 minutes. Quickly stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles, toss until shrimp just start to turn pink, 2 to 3 minutes.
Add Alfredo sauce and stir to avoid sticking. Cook and stir until sauce is hot and bubbling, and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
Serve sauce over fettuccine and garnish with Parmesan cheese.