Low Calorie Shrimp Asparagus Penne With Red Pepper Cream Sauce

1. 1

   Preparing Penne:.

2. 2

   In a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.

3. 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. 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. 5

   Red Pepper and Tomato Cream Sauce:.

6. 6

   Dice red bell pepper and saute in a small skillet until it begins to soften.

7. 7

   Add fresh sliced mushrooms and saute for an additional 3 minutes.

8. 8

   Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain.

9. 9

   Season shrimp with creole seasoning and fry in a large skillet.

10. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.