With tender shrimp, penne pasta, and a luscious blend of Alfredo and tomato sauce, this creamy tomato shrimp pasta is a velvety nod to Italian elegance, and it's ready in under 30 minutes.
Ingredients
2 cups uncooked penne pasta
2 tablespoons olive oil
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
1-1/2 cups pasta sauce
1 carton (10 ounces) refrigerated Alfredo sauce
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley
Instructions
1Cook the pasta according to package directions. Editor's Tip: Cook the pasta to al dente and reserve about 1/2 cup pasta water before draining. It can help loosen the sauce if needed!
2Saute the shrimp
3Meanwhile, in a large skillet, heat the oil over medium heat. Add the shrimp, garlic and pepper flakes. Cook and stir until the shrimp turn pink, three to five minutes. Editor's Tip: Don't walk away! Shrimp cook quickly, and overcooked shrimp get rubbery fast. You want to see the shrimp just turn pink and curl into a C shape.
4Make the sauce
5Stir in the pasta sauce, Alfredo sauce, butter, salt and pepper, and heat through.
6Combine and serve
7Drain the pasta and serve with the shrimp mixture. Sprinkle with parsley to finish.
