Pasta with Shrimp, Asparagus, and Bell Peppers recipe

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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 calories
carbohydrate: 47.6 g
cholesterol: 110.1 mg
fat: 22.2 g
fiber: 3.2 g
protein: 20.9 g
saturatedFat: 7.5 g
servingSize: -
sodium: 696.9 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Serve sauce over fettuccine and garnish with Parmesan cheese.

Recipe Yield

8 servings

Recipe Note

Colorful shrimp with asparagus over pasta. Add a salad and garlic bread.

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