Penne with Shrimp & Asparagus in a Red Pepper Cream Sauce

Penne with Shrimp & Asparagus in a Red Pepper Cream Sauce

Penne with Shrimp & Asparagus in a Red Pepper Cream Sauce –

Ingredients:

  • 1 (15oz) jar Alfredo Sauce (good quality)
  • 1/4 lb chopped asparagus (approx 8 stalks chopped 2-3inches long)
  • 24 (approx 16oz) uncooked Shrimp 41-50 count
  • 1/2 Lb Penne Rigate
  • 5.5oz can Tomato Sauce
  • 1/2 red bell pepper (small dice)
  • 4 oz fresh sliced mushrooms (baby browns)
  • Creole Seasoning
  • salt-n-pep to taste
  • 1/2 TBsp Cayenne

Steps:

  1. Dice red bell pepper and saute in skillet until it begins to soften
  2. Add fresh sliced Mushrooms and saute for an additional 3-5 mins. Then remove from heat.
  3. Blanch chopped asparagus for approx 5 mins, or until stalks are tender. Throw in pepper and mushroom pan to rest.
  4. Season Shrimp with Creole Seasoning and Saute in another skillet. Then remove from heat.
  5. Add Alfredo, tomato sauce, cayenne, salt-n-pep to pepper and mushroom mix and bring to just under a few bubbles. Reduce heat to low and add shrimp.
  6. Toss with Penne.
  7. Buon Appetito!

 

Homemade Alfredo –

Ingredients:

  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 clove garlic, crushed
  • 1-1/2 cups freshly grated Parmesan Cheese

Steps:

  1. Melt butter in med. saucepan over med. low heat.
  2. Add cream and simmer 5 mins, then add garlic and cheese and whisk quickly, heating through.
  3. Optional: Stir in chopped fresh parsley
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