Pasta with Shrimp, Asparagus, and Bell Peppers

1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

2. At the same time, heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic; cook until almost tender, 5 to 6 minutes. Quickly stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles; toss until shrimp just start to turn pink, 2 to 3 minutes.

3. Add Alfredo sauce and stir to avoid sticking. Cook and stir until sauce is hot and bubbling, and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.

4. Serve sauce over fettuccine and garnish with Parmesan cheese.

Cook's Notes:

I prefer original RO*TEL(R) but adjust for your taste.

Use your favorite pasta, and you can make your own Alfredo sauce instead of using prepared.