These sweet potatoes from What’s Cooking Good Looking’s Jodi Moreno will please veggie fans. You won’t be able to resist this flavorful meal, which is baked with Reynolds Wrap® Aluminum Foil, filled with BBQ black beans that are simmering, and finished with a tart cilantro cream made with yogurt.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- 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.
- 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.
- Serve sauce over fettuccine and garnish with Parmesan cheese.
- I prefer original RO*TEL(R) but adjust for your taste.
- Use your favorite pasta, and you can make your own Alfredo sauce instead of using prepared.
Nutrition Facts
| Calories | 464 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 8 g |
| Sodium | 697 mg |
| Sugars | 5 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious! I had a lot of fresh asparagus and when I found this recipe I knew I had to try it. For some ingredients, I used what I had on hand – instead of Rotel, I used chopped frozen Hatch (hot) peppers from my freezer and chopped fresh tomatoes, mixed my own Italian seasoning (1/2 tblsp basil and 1/2 tblsp oregano), and used a red pepper because I didn’t have a green pepper. I also added about 1 tsp salt. Try it with what you’ve got. You can’t go wrong. You will enjoy this tasty, filling, beautiful dish!
I’ve made this 2 times now and love it!! I used Mild or Hot Rotel because I like the SPICE, along with seasoning the shrimp with Tony’s. Delicious and very easy!!