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Pasta with Shrimp, Asparagus, and Bell Peppers
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Colorful bell peppers, asparagus, and shrimp in creamy Alfredo sauce over pasta.
Ingredients:
  • 1 (16 ounce) package fettuccine noodles
  • 2 tablespoons olive oil
  • 1 cup diced multi-colored bell peppers
  • 0.5 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
Instructions:
  • Fill a large pot with lightly salted water and bring to a vigorous boil. Cook fettuccine until al dente, about 8 minutes.
  • Heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic; cook until nearly tender, about 5 to 6 minutes. Stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles; toss until shrimp start to turn pink, about 2 to 3 minutes.
  • Stir in the Alfredo sauce until well combined. Cook and stir until the sauce is hot, bubbling, and the shrimp turn bright pink on the outside and opaque, which takes around 3 to 5 minutes.
  • Drizzle sauce over fettuccine and sprinkle with Parmesan cheese before serving.

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