Are you an alfredo lover? The best thing about alfredo is that you can add just about anything. I added veggies to my alfredo because I love vegetables, and they are good for you. The mussels made the alfredo perfect because it’s not fishy. You can make this in your residence all and lots of leftovers. This is perfect for meal prepping.
Ingredients: Shrimp, mussels, broccoli, kale, red bell peppers, garlic, olive oil, salt, pepper, lemon pepper, fettuccine past, parmesan cheese, Italian blend cheese, and any Alfredo sauce (I used roasted garlic)
Directions: Using a nonstick pan, add your olive oil and garlic. I used the garlic in the jar. Next, add your chopped bell pepper, broccoli, and kale. Sauté for three to five minutes, then add your shrimp and mussels. Cover and turn down the heat for ten minutes. While that is cooking, start boiling your fettuccine pasta. Next, add the alfredo sauce to the veggies and seafood. Add two big spoons of pasta water to your alfredo and let it simmer. This is to allow it to unthicken. After your pasta is cooked, add it to the alfredo sauce. I didn’t add the ingredients to the pasta; I added the pasta to the ingredients—season to your taste and cover on medium heat for five to ten minutes. Add your cheese and serve.