PENNE WITH SHRIMP AND VEGETABLES

Penne with Shrimp and Vegetables image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of 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

Steps:

Cook and drain pasta as directed on package.
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.
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.
Add cooked pasta to shrimp mixture; toss to combine. Season with salt.

Nutrition Facts : Calories 590, Carbohydrate 41 g, Cholesterol 225 mg, Fat 7, Fiber 3 g, Protein 24 g, SaturatedFat 22 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 710 mg, Sugar 4 g, TransFat 1 1/2 g