Italian shrimp scampi and fettuccine Alfredo with brussels sprouts and mixed vegetables

It sounds like you have a delicious meal planned! Shrimp scampi over fettuccine Alfredo with glazed Brussels sprouts and mixed vegetables is a delightful combination of flavors and textures.

The shrimp scampi, with its garlic-infused buttery sauce, pairs perfectly with the creamy richness of the fettuccine Alfredo. The glazed Brussels sprouts add a sweet and savory element, while the mixed vegetables provide a colorful and nutritious accompaniment. This meal is sure to impress with its elegant presentation and irresistible taste. Enjoy every flavorful bite!

Ingredients

Shrimp Scampi:

• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Chopped parsley for garnish

Fettuccine Alfredo:

• 8 oz fettuccine pasta
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish

Glazed Brussels Sprouts:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons honey
• Salt and pepper to taste

Mixed Vegetables:

• 1 cup mixed vegetables (carrots, bell peppers, snap peas, etc.)
• Salt and pepper to taste

Instructions

1. Shrimp Scampi:
   • In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
   • Add shrimp to the skillet and cook until they start to turn pink, about 2-3 minutes.
   • Add lemon juice, salt, pepper, and red pepper flakes if using. Cook for another minute or until shrimp are fully cooked.
   • Remove from heat and set aside.
2. Fettuccine Alfredo:
   • Cook fettuccine pasta according to package instructions. Drain and set aside.
   • In the same skillet used for the shrimp, melt butter over medium heat. Add heavy cream and bring to a simmer.
   • Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper.
   • Add cooked fettuccine to the skillet and toss to coat in the sauce. Cook for another minute to heat through.
   • Garnish with chopped parsley.
3. Glazed Brussels Sprouts:
   • Preheat oven to 400°F (200°C).
   • Toss Brussels sprouts with olive oil, honey, salt, and pepper on a baking sheet.
   • Roast in the preheated oven for 20-25 minutes, or until Brussels sprouts are caramelized and tender.
4. Mixed Vegetables:
   • Steam or sauté mixed vegetables until tender. Season with salt and pepper.
5. Serve: Divide the fettuccine Alfredo among plates, top with shrimp scampi, and garnish with parsley. Serve with glazed Brussels sprouts and mixed vegetables on the side. Enjoy your delicious meal!