Fettuccini Alfredo with Jumbo Prawns and Carrots
"The Simply Organic Alfredo Mix is so versatile! You can substitute prawns with chicken or make it a completely vegetarian dish by using only sautéed vegetables!" - Andrea, mom of 4
1 bag frozen or fresh jumbo prawns (or shrimp) (25-30 count)
3 tablespoons extra virgin olive oil, divided
5 whole carrots
1 package Simply Organic Alfredo Sauce Mix
1 1/2 cups skim milk
1 1/2 tablespoons margarine or butter
1/4 cup grated Parmesan cheese
1 box (one pound) whole wheat fettuccine pasta
Defrost and peel prawns if using frozen; if using fresh just peel and clean. Place prawns in a sauté pan with 2 tablespoons of olive oil, and sauté until pink and no longer opaque. Remove from pan.
Peel and cut carrots into matchstick size. Place them in the sauté pan with 1 tablespoon of olive oil and sauté until tender. (You may steam carrots if preferred.)
Prepare Alfredo Sauce Mix according to the directions on pouch. Add sauce and prawns to the carrots in the sauté pan. Keep warm.
Meanwhile, cook pasta according to package instructions. Once ready, drain and place on serving dish with the sauce, prawns and carrots served on top.
You can add other vegetables such as broccoli or squash for extra veggie servings.
Substitute 1 pound fresh pasta for the boxed.
This rich, creamy sauce is made with organic garlic, nutmeg, and white pepper to add great flavor to the classic Alfredo sauce.
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