Ingredients
1 package (16 ounces) fettuccine1/2 pound fresh or frozen sugar snap peas, thawed1 medium sweet red pepper, julienned2 medium carrots, julienned2 garlic cloves, minced3 tablespoons canola oil, divided1-1/2 pounds uncooked medium shrimp, peeled and deveined1 jar (16 ounces) Alfredo sauce, warmed
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the peas, red pepper, carrots and garlic in 2 tablespoons oil until crisp-tender; remove and keep warm.
Add remaining oil to skillet. Saute shrimp in oil until shrimp turn pink. Return vegetables to pan; mix well. Drain pasta. Place pasta on six dinner plates. Drizzle with Alfredo sauce and top with shrimp mixture.
