Penne with Shrimp and Vegetables

  • Prep 20 min
  • Total 20 min
  • Servings 6

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.

  • Sprinkle individual servings with shredded Parmesan cheese.
  • If asparagus is not available, substitute trimmed green beans. Green beans require a little longer cooking time than asparagus, so in step 2, first cook the beans in butter until crisp-tender. Then add mushrooms and continue as directed.

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
590
Calories from Fat
330
Total Fat
37g
57%
Saturated Fat
22g
112%
Trans Fat
1 1/2g
Cholesterol
225mg
75%
Sodium
710mg
29%
Potassium
470mg
13%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
14%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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