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
- 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.
- 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.
- 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.
- Mixed Vegetables:
- Steam or sauté mixed vegetables until tender. Season with salt and pepper.
- 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!