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Shrimp Fettucine with Roasted Peppers & Mushrooms
Sodium Reduced, Gluten Free, No M.S.G. Instant Alfredo Sauce Mix
Ingredients
| 900 mL |
Luda H Sodium Reduced, Gluten Free, No M.S.G., Instant Alfredo Sauce |
| 150 mL |
Olive Oil (or good quality canola oil) |
| 500 mL |
Mushrooms, sliced (Paris or coffee type) |
| 300 g |
Red Bell Peppers, roasted (or 1 of each color) |
| 750 g |
Shrimp 150-200 (frozen, cooked, peeled and deveined) |
| 30 mL |
Inspiration Aromatic Seasoning Mix |
| 25 mL |
Inspiration Condiment Mix for Fish, Salads and Vegetables |
| 150 mL |
Green Onions, thinly sliced |
| 1.3 kg |
Fettuccini, cooked & drained |
| 100 mL |
Light Cream |
| Optional |
Parmesan Cheese, grated (if a more creamy product is desired) |
Preparation
Prepare the Luda H Sodium Reduced, Gluten Free, No M.S.G. Instant Alfredo Sauce according to package directions. Keep warm. In a large sauté pan or Rondo pot, heat the olive oil on high (almost smoking). Sauté mushrooms, add peppers, then add the shrimps. Season with the Aromatic and Condiment seasonings. Add green onions, the prepared Luda H Alfredo Sauce, mix and bring to a boil for 30-45 seconds being careful not to scorch. Stir in the pasta and cream, serve. Optional: Top with the parmesan cheese when serving.
Note: This sauce can be prepped up beforehand and chilled, just exclude bringing the sauce to a boil and adding the pasta, until you re-therm for service.