Pasta with Shrimp, Asparagus, and Bell Peppers
Description
Bell peppers add vibrant color to this quick pasta dish with asparagus and shrimp tossed in rich, flavorful Alfredo sauce.
Ingredients
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1 (16 ounce) package fettuccine noodles
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2 tablespoons olive oil
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1 cup diced multi-colored bell peppers
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1/2 cup sliced green onions, mostly white and lighter green parts
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6 cloves garlic, crushed, or to taste
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1 cup diagonally cut asparagus spears (1-inch pieces)
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1 tablespoon Italian seasoning
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1 pound large shrimp, peeled and deveined
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3 tablespoons diced tomatoes and green chiles (such as RO*TEL®)
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1 (16 ounce) jar Alfredo sauce
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2 tablespoons shredded Parmesan cheese, or to taste
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.