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Shrimp & Vegetable Fettuccine Alfredo

Presented by:
Land O' Lakes
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This shrimp fettuccine is full of vegetables and easy to make.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
40 min
Recipe Servings

4 ounces uncooked dried fettuccine, broken in half
3 (3/4-ounce) slices Land O Lakes® Deli White American Cheese, quartered
1/4 cup finely shredded Parmesan cheese
1/2 cup Land O Lakes® Half & Half or Fat Free Half & Half
2 tablespoons Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
1/2 cup sugar snap peas
1/2 cup small cauliflower florets
1/3 cup baby carrots, cut in half
1/4 cup chopped red bell pepper
6 ounces frozen cooked small shrimp, shelled, deveined, thawed


Cook fettuccine in 2-quart saucepan according to package directions. Drain pasta; return to saucepan.

Add American cheese, Parmesan cheese and half & half. Cook over medium heat, stirring constantly, 3-5 minutes or until cheeses are melted.

Meanwhile, melt butter in 10-inch skillet until sizzling; add garlic. Cook over medium-high heat 1 minute.

Add snap peas, cauliflower, carrots and red pepper. Continue cooking, stirring occasionally, 5-7 minutes or until vegetables are crisply tender.

Add shrimp; cook 1-2 minutes or until shrimp are heated through.

Stir vegetable mixture into fettuccine mixture.


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