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Penne with Shrimp and Vegetables

Penne with Shrimp and Vegetables
  • Prep 20 min
  • Total 20 min
  • Servings 6
Pressed for time? Cooked shrimp and refrigerated Alfredo sauce hurry along this rich pasta dish, which can be on the table for a family of six in only 20 minutes.
September 8, 2011

Ingredients

  • 2 1/4 cups uncooked penne pasta (8 oz)
  • 3 tablespoons butter
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 3 cloves garlic, finely chopped
  • 1 cup whipping cream
  • 1 container (10 oz) refrigerated Alfredo pasta sauce
  • 1 small zucchini, cut in half lengthwise, then cut into 1/2-inch slices
  • 8 oz fresh thin asparagus spears, trimmed, cut into 1 1/2-inch pieces (2 cups)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 lb cooked deveined peeled large shrimp, thawed if frozen, tail shells removed
  • 1/2 teaspoon salt

Steps

  • 1
    Cook and drain pasta as directed on package.
  • 2
    Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Cook mushrooms in butter 7 to 8 minutes, stirring frequently, until softened and liquid is evaporated. Add garlic; cook 30 seconds. Add whipping cream; cook and stir 3 to 4 minutes or until slightly thickened.
  • 3
    Stir in Alfredo sauce. Add zucchini, asparagus and pepper flakes. Cook 3 minutes, stirring frequently. Add shrimp. Cook and stir 1 minute or until asparagus is crisp-tender and shrimp are thoroughly heated.
  • 4
    Add cooked pasta to shrimp mixture; toss to combine. Season with salt.

No nutrition information available for this recipe
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