Vegetable Shrimp Alfredo |  |
Ingredients
| 2 | (16-oz.)
jars Alfredo pasta sauce
| | 1 | (16-oz.)
pkg. frozen mixed cauliflower, broccoli, and carrots
| | 2 | cloves garlic, minced
| | 1/4 | tsp.
freshly ground black pepper
| | 1 | (16-oz.)
pkg. dried rotini
| | 1 | lb.
frozen cooked, peeled and deveined shrimp, thawed
| | 2 | tbsp.
grated Parmesan cheese
| | 2 | tbsp.
finely chopped parsley (optional)
|
| |
Directions
 | In large saucepan combine Alfredo sauce, frozen vegetables, garlic and pepper. Cook over medium-low heat about 15 minutes or until heated through, stirring occasionally. |  | Meanwhile, cook pasta according to package directions. Drain pasta and transfer to large serving bowl. |  | Add shrimp to sauce mixture. Cook until heated through, stirring occasionally. Add shrimp mixture to pasta in bowl. Toss until combined. Sprinkle with Parmesan cheese and parsley, if desired. |
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