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.
Penne with Shrimp and Vegetables
- Prep Time 20 min
- Total 20 min
- Servings 6
- Ingredients 11
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
Instructions
-
Step1Cook and drain pasta as directed on package.
-
Step2Meanwhile, 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.
-
Step3Stir 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.
-
Step4Add cooked pasta to shrimp mixture; toss to combine. Season with salt.
Nutrition
590
Calories
37g
Total Fat
24g
Protein
41g
Total Carbohydrate
4g
Sugars
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
3Tips from the Betty Crocker Kitchens
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