Creamy Tomato Shrimp with Penne Recipe
- 2 cups uncooked penne pasta
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1-1/2 cups spaghetti sauce
- 1 carton (10 ounces) refrigerated Alfredo sauce
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons minced fresh parsley
- 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through.
- 2. Drain pasta; serve with shrimp mixture. Sprinkle with parsley. Yield: 4 servings.
1 each: 608 calories, 38g fat (14g saturated fat), 214mg cholesterol, 1535mg sodium, 39g carbohydrate (10g sugars, 3g fiber), 29g protein.
Reviews for Creamy Tomato Shrimp with Penne
"Easy and delicious!"
"Everyone loved this Shrimp recipe. It was so easy to make & had just enough kick to it from the crushed red pepper. Will definitely make this gain!!"
"My husbands comment was "This is as good as going out. I added italian sausage also when I made it. Very good"
"Absolutely scrumptious. This has become a family favourite. I had a bottle of rose sauce, so I used that instead of spaghetti sauce. The second time I made it, I used the spaghetti sauce. Everyone agreed that the rose sauce gave the dish a much better flavour."
"I will definitely be making this again! It was so delicious and simple and quick to make. The hubby even liked it and he isn't a fan of shrimp that isn't breaded and deep fried! Plus it tastes just as good the next day."
"This was fantastic! We substituted the alfredo sauce with Tomato and Basil flavored Philadelphia Cream Cheese Cooking Creme and had splendid results! It was so full of flavor and tasty! Even my daughters loved it! This will be making another appearance on my supper table soon!"
"Delicious! I also used the tomato and basil Philly Cooking Cream in place of Alfredo sauceand used Italian sausage instead of the shrimp."
"Super easy, super fast, & super good."
"This recipe is really tasty. The red pepper flakes add just the right amount of flavor without being too spicy. I made a half recipe and it fed 2 with plenty of leftovers. The ingredients are things I usually keep in my pantry so it was nice to be able to use up leftover sauces from other meals. This is a must make!"
"I made it for Valentimes day for my husband. We both loved it and have made it since. very easy to make."
"We all liked this a lot! It's a nice change of pace from regular red pasta sauce.I used ground beef instead of shrimp. I also made my own Alfredo sauce from scratch. I didn't have any red pepper flakes either, but I will definitely buy some for the next time I make this. I think they would really make it fabulous! I also omitted the extra 2 tbsp butter when adding the sauces. We never missed it. Yum!"
"This has become our favorite recipe. We love the kick of the red pepper. I also substituted jarred alfredo sauce. The leftovers (if there are any) are as good if not better than the first time around. I would HIGHLY recommend this recipe."
"Loved this dish - easy to make, (I went the Sandra Lee route and bought cooked, fresh shrimp from the seafood case) which I thought were just as good. The fusion of the garlic, red pepper flakes, and seasonings with the sauce was absolutely savory! My husband loved it and we'll be making it often."
"This was easy and excellent! I substituted hot spaghetti sauce (Paul Newman's Fra Diablo) - it gave it a wondeful kick."
"This was awesome. I substituted a few things because I already had them. I used a 12oz bag of mini shrimps instead of the big ones, and part of a jar of alfredo sauce instead of the refrigerated version. I will make this recipe again and again. It's quick, it's easy, and it's DELICIOUS!"
"It's a quick and easy recipe. It taste so delicious! Everyone loved it"
"This fast easy recipe is delicious, a new family favorite."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.