Shrimp alfredo penne pasta – a delicious recipe with Tri, Red Pepper, Shrimp, Green Bellpepper, Broccoli, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring a pot of water to a boil.
2
While that's going on, remove the tails from the shrimp.
3
Put broccoli and bellpepper into a large skillet, with 1/2 cup of water under low heat.
4
Add pasta to boiling water and bring to desired tenderness.
5
Heat the broccoli and bellpepper until tender.
6
Stirring occasionally.
7
Once broccoli and bellpepper is tender, drain any leftover water.
8
Add a thin coating of olive oil, salt and white pepper to desired taste.
9
Drain finished pasta.
10
Stir the shrimp and cooked pasta into the broccoli and bellpepper.
11
Add a final dash of salt and white pepper to taste.
12
Serve immediately.
13
I usually prefer to add my desired amount of sauce once plated.
14
I like to go easy on sauces.
939
kcal
Calories
4
g
Fat
166
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cup Tri-Colored Penne Pasta, 1 jar of Classico Roasted Red Pepper Alfredo Sauce, 1 lb Large Cooked Shrimp, 1 large Green Bellpepper, and more.
Yes, Shrimp alfredo penne pasta falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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