MANN™ Sweet Potato “Fettuccine” With Veggies & Shrimp
This Sweet Potato “Fettuccine” is made with tons of veggies and shrimp for protein! It’s simple, fresh, and absolutely delicious. The recipe is ready in 30 minutes, and is both gluten- and dairy-free.
This post is sponsored by MANN™. As always, all words, thoughts, and opinions are my own. Thank you for continuing to support the brands who help make Walder Wellness possible!
So, I am kind of obsessed with this Sweet Potato “Fettuccine” dish! Somewhere between a pasta and a stir-fry, this recipe uses MANN™ Sweet Potato “Fettuccine” noodles and pairs them with seasonal veggies, lots of fresh herbs, and sautéed shrimp. It’s simple, healthy, and absolutely delicious.
This dish is balanced in nutrition, which you know is something I always try to keep in mind as a dietitian. The sweet potato noodles are a source of fibre-rich carbohydrates, with a 1.5 cup serving providing 3 grams of dietary fibre or 11% of your daily needs (source: MANN™ Sweet Potato “Fettuccine” Nutrition Facts Label).
In addition, the shrimp in this recipe provide a quality source of protein, olive oil provides a source of healthy fat, and you’re also getting in tons of greens (like asparagus, peas, parsley, and basil)!
Not only is it nutritious, this sweet potato “fettuccine” dish is easy to make and ready in 30 minutes. It’s perfect for a weeknight dinner, and leftovers can easily be reheated if you’re including this in your weekly meal prep! I hope you enjoy this one as much as I do.
MANN™ Sweet Potato “Fettuccine”
I used MANN™ Sweet Potato “Fettuccine” for this recipe, which are pre-cut into noodle shapes (such a time-saver)! These sweet potato noodles can be steamed in their bag or easily added to your meals. They go great in stir-frys and can also be used as an alternative to pasta! They’re a fun way to add variety, a unique shape, and an extra boost of veggies to any meal. They may even be a great way to get your kids to eat more vegetables!!
Curious where to buy MANN™ Sweet Potato “Fettuccine?” Check out their store and product locator here.
How To Make This Recipe
If using frozen shrimp, you’ll want to start this recipe by thawing them and removing any veins or shells. Pat them dry with a paper towel and toss in a little olive oil.
Next, prep all your ingredients by removing the woody ends off of the asparagus spears and cutting them into thirds. Slice cremini mushrooms thinly, roughly chop fresh parsley and basil, and mince a couple cloves of garlic.
Heat a large pan over medium and add olive oil and minced garlic. Cook for about a minute until garlic is brown and fragrant. Then, add mushrooms and sauté for a few minutes. Add cut asparagus spears and frozen peas to the pan and continue to cook.
In a separate pan, heat olive oil and add two packs of MANN™ Sweet Potato “Fettuccine.” Sauté for 10-12 minutes along with the other vegetables. Remove from heat and stir in freshly chopped parsley and basil.
Transfer the sautéed asparagus, mushrooms, and peas to the pan with sweet potato noodles. Season with salt, pepper and freshly-squeezed lemon juice, and toss to combine.
Reheat the now-empty pan to high and cook shrimp, 1-2 minutes per side until opaque. Serve sweet potato “fettuccine” and vegetable mix into bowls and top it with the cooked shrimp.
Adjust seasonings as needed, add an extra drizzle of olive oil, and some freshly grated parmesan (if desired). Enjoy immediately!
How To Store & Reheat
Leftovers of this recipe will keep for about 3-4 days in an airtight container in the fridge. To maintain texture, the best way to reheat it is over the stove top. Simply sauté any leftovers in a pan until hot!
More Easy Sweet Potato Recipes
- Miso Mashed Sweet Potatoes
- Massaged Kale Salad With Sweet Potato & Pomegranate
- Sweet Potato Hash With Red Pepper & Kale
- Pesto Quinoa Bowl With Broccoli & Sweet Potato
Did you give this MANN™ Sweet Potato “Fettuccine” With Spring Veggies & Shrimp a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: MANN™ Sweet Potato "Fettuccine" With Veggies & Shrimp
- 1/4 cup extra virgin olive oil, divided
- Approx. 28 med-large shrimp, fresh or thawed
- 2 cloves garlic, minced
- Approx. 20 spears asparagus (half bunch)
- 8 cremini mushrooms
- 1 cup peas, fresh or frozen
- 2 bags MANN™ Sweet Potato "Fettuccine"
- 1 cup fresh parsley, chopped
- 1 cup fresh basil, chopped
- 1 lemon, juice only
- Salt + pepper, to taste
- In a large bowl, toss shrimp in 1 Tbsp olive oil. Set aside.
- Heat a large pan over medium and add 1 Tbsp olive oil and minced garlic. Cook for about a minute until garlic is brown and fragrant. Then, add mushrooms and sauté for a few minutes.
- Add cut asparagus spears and frozen peas to the pan with mushrooms and continue to cook. Add extra olive oil as needed.
- In a separate pan, heat 1 Tbsp olive oil and add both bags of MANN™ Sweet Potato "Fettuccine". Sauté for 10-12 minutes along with the other vegetables. Remove from heat and stir in chopped parsley and basil.
- Transfer the sautéed asparagus, mushrooms, and peas to the pan with sweet potato fettuccine. Season with salt, pepper and lemon juice, tossing to combine.
- Reheat the now-empty pan to high and cook shrimp, 1-2 minutes per side until opaque.
- Serve Sweet Potato "Fettuccine" and vegetable mix into bowls and top with shrimp. Adjust seasonings, add an extra drizzle of olive oil, and some freshly grated parmesan (if desired). Enjoy immediately!
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.