Fettuccini Alfredo Primavera with Sauteed Shrimp

Fettuccini Alfredo Primavera with Sauteed Shrimp

1/2 pound large shrimp, peeled and deveined

1 tablespoon olive oil
1 tablespoon butter
1 medium yellow squash, sliced into 1/4" half rounds
1 small zucchini squash, sliced into 1/4" half rounds
1/2 small crown of broccoli, cut into small florets
2 small carrots, peeled and sliced thinly
1/2 small onion, quartered and sliced 1/4"
1/2 small red or green bell pepper, chopped
1 clove garlic, minced
4 ounces fettuccine, cooked and drained
3 tablespoons butter, room temperature
1/2 cup whipping cream
1/4 cup parmesan cheese
1/8 teaspoon cayenne

Heat a large saute pan over medium high heat. Melt the tablespoon of butter with the olive oil until it bubbles. Season the shrimp with salt and pepper and add to the pan. Cook on one side about 2 minutes, then turn and cook another one or two more minutes until just cooked through. Remove from pan to a warmed plate and cover with foil.

Reduce heat to medium and add the all the vegetables to the pan except the bell pepper and the garlic. Cook, stirring often, adding a little more oil as needed, until the vegetables are tender crisp. Add the peppers and garlic and cook until fragrant. Turn off heat.

Return the drained noodles to their pot over low heat and add the butter and cream and stir until the butter is melted. Add the parmesan cheese and cayenne and stir until the cheese melts.

Add the cooked vegetables and toss to combine. Divide the pasta mixture onto two warmed plates. Top the pasta with the cooked shrimp and enjoy.