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
Preparation
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.
