Low Calorie Shrimp Asparagus Penne With Red Pepper Cream Sauce

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 (20 ounce) containers digiorno low-fat alfredo sauce
• 1/2 lb chopped asparagus
• 1 tablespoon italian seasoning
• 48 shrimp, peeled and deveined (50-61ct)
• 1 lb penne rigate
• 1 (8 ounce) can tomato sauce
• 1 red bell pepper
• 8 ounces fresh sliced mushrooms
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon seasoning

Recipe

• 1 preparing penne:.
• 2 in a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.
• 3 add the 16oz package of penne rigate and stir every 2-3 minutes, maintaining a rolling boil. after approximately 14 minutes (time may vary slightly depending on brand of pasta) drain pasta and rinse in cold water to keep the pasta from cooking further.
• 4 let pasta sit for 5 minutes after the rinse, and the starchiness will come back to the surface of the pasta, allowing the sauce to stick to each noodle.
• 5 red pepper and tomato cream sauce:.
• 6 dice red bell pepper and saute in a small skillet until it begins to soften.
• 7 add fresh sliced mushrooms and saute for an additional 3 minutes.
• 8 blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain.
• 9 season shrimp with seasoning and fry in a large skillet.
• 10 add alfredo sauces, shrimp, pepper-mushroom mixture, italian seasoning, tomato sauce, and asparagus to a sauce pan, and bring to a simmer. reduce heat to low and add penne.