| Ingredient List |
| 1 jar Alfredo Sauce |
| Sprinkle – 1/4 teaspoon Chipotle Chili Powder |
| Dried Parsley or Fresh Cilantro chopped for garnish |
| 1/2 pound Fettuccine |
| 12 ounces Frozen Shrimp |
| 1/2 – 1 cup Frozen Corn |
| 1/2 Red Bell Pepper chopped |
| Salt and Pepper |
| 1 teaspoon Smoked Paprika |
| 1/2 Yellow Bell Pepper chopped |
This is one of my favorite pasta dishes. Especially when I am craving a creamy, rich, and flavorful sauce. The vegetables make the dish colorful, pleasing to look at, and add to its deliciousness and texture. When I was a young teenager growing up in Phoenix, Arizona we lived next to a very popular place called Desert Ridge Marketplace. There was a fast casual restaurant that opened up called, “Oodles of Noodles.” My mom’s favorite noodle dish there was fusilli pasta with Parmesan cheese, butter, and peas (which I have a recipe for and will share someday). Mine was the Southwest Shrimp Pasta. Oodles of Noodles, unfortunately, only stayed open for a few years before closing its doors. This is not the exact recipe, but it’s inspired by it.
Start by prepping the vegetables
- Chop YELLOW and RED BELL PEPPERS and place them in a mixing bowl
- Then add SMOKED PAPRIKA, CHIPOTLE CHILI POWDER, SALT and PEPPER
- Mix all of the ingredients together and then leave aside
- Side note: You can use any color of bell pepper and regular paprika
Next, boil water in a stock pot and then add FETTUCCINE
- Bring the heat down to a medium high, stirring occasionally to avoid the pasta from the sticking to the bottom of the pot, and then let cook for about 10-12 minutes
- Take a strand of pasta and taste-test it to see if it’s at the consistency you like
While the pasta cooks, take another small pot and bring the water to a boil
- Then add FROZEN CORN and FROZEN SHRIMP
- Let these ingredients cook until the shrimp is no longer frozen and has started to turn pink
- Once the shrimp turns pink immediately drain the water out and leave the corn and shrimp in the colander
- Add the shrimp and corn to the mixing bowl of bell peppers
At this point, your fettuccine should be or close to being done cooking
- Drain the fettuccine and leave it in the colander
- Using the same stock pot the fettuccine was in, put the pot back on medium heat
- Gently put in the ingredients from the mixing bowl and let them cook for about 2-3 minutes
- Then pour in ALFREDO SAUCE and mix
- Finally, add the fettuccine back into the sauce and mix well
Serve with DRIED PARSLEY or FRESH CILANTRO as garnish. Enjoy!
Go back to: Main Courses
Cooking Journal – Recipe Blog: 30 Day Running Challenge with 10 Delicious Recipes
