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Penne with Shrimp and Vegetables
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Prep Time:
20 minutes
Total Time:
20 minutes
Quick and easy creamy shrimp pasta ready in 20 minutes for a family of six using cooked shrimp and refrigerated Alfredo sauce.
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
Instructions:
  • Prepare and cook pasta according to package instructions; drain well.
  • In a 5-quart Dutch oven, melt butter over medium-high heat. Sauté mushrooms for 7 to 8 minutes until softened and liquid evaporates. Stir in garlic for 30 seconds. Pour in whipping cream and simmer for 3 to 4 minutes until slightly thickened.
  • Combine Alfredo sauce with zucchini, asparagus, and pepper flakes in the pan. Cook for 3 minutes, stirring often. Then, add shrimp and cook for an additional 1 minute until the asparagus is crisp-tender and the shrimp are heated through.
  • Toss the cooked pasta into the flavorful shrimp mixture, making sure every bite is coated. Season generously with salt to elevate the flavors.

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