Penne with Shrimp and Vegetables

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.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

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

  • 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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)
Calories
590
(
Calories from Fat
330),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
22g,
22%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
225mg
225%;
Sodium
710mg
710%;
Total Carbohydrate
41g
41%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
8%;
Calcium
15%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.