Creamy Tomato Shrimp Pasta
Sauteed shrimp and garlic in a tomato & Alfredo sauce, served over penne pasta with fresh parsley and Romano cheese – restaurant quality dinner at home!
Servings 4 servings
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 2 lbs medium raw shrimp peeled with tails off
- 15 oz jarred Alfredo sauce
- 24 oz jarred pasta sauce
- 1/2 cup fresh parsley minced
- 1 cup Romano cheese grated
- 16 oz penne pasta cooked and drained
While penne pasta is cooking, heat olive oil and garlic over medium heat in a deep skillet. Add shrimp and cook, stirring occasionally, until pink.
Stir in alfredo sauce, spaghetti sauce, and parsley. Simmer for 10 minutes.
Drain pasta and add to shrimp mixture. Stir to coat evenly.
Remove from heat and allow to rest 5 minutes. Serve with sprinkled Romano cheese on top.
Calories: 1013kcal | Carbohydrates: 99g | Protein: 75g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 667mg | Sodium: 3679mg | Potassium: 1060mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1470IU | Vitamin C: 31.8mg | Calcium: 655mg | Iron: 8.7mg