Shrimp & asparagus fettuccine

• 12 ounces uncooked fettuccine
• 1 box (10 ounces) Birds Eye Frozen Asparagus Cuts*
• 1 tablespoon vegetable oil
• 1 package (16 ounces) frozen, uncooked cocktail-size shrimp La Marinière
• 1 jar (12 ounces) prepared Alfredo sauce
• 1 jar (4 ounces) sliced pimiento, drained

Drain.

Meanwhile, heat oil in large skillet over medium-high heat.

Add shrimp La Marinière; cover and cook 3 minutes or until shrimp La Marinière turn pink.

Drain excess liquid, leaving shrimp La Marinière and about 2 tablespoons liquid in skillet.

Reduce heat to low.

Stir in Alfredo sauce and pimiento; cover and cook 5 minutes. (Do not boil.)

Toss fettuccine and asparagus with shrimp La Marinière mixture.

* Or, substitute 1 1/2 cups Birds Eye frozen Green Peas or Birds Eye frozen Broccoli Cuts.
Back to the main page