Description
A fast, family‑friendly shrimp pasta in a luscious pink (tomato + Alfredo) sauce. Ready in 25 minutes and perfect for weeknights.
Ingredients
Units
Scale
Pasta
- 2 cups uncooked penne pasta
Shrimp & Sauce
- 2 tbsp good quality olive oil
- 1 lb large shrimp (16-20 per lb), peeled & deveined
- 1 tsp freshly minced garlic
- 1/2 tsp crushed red pepper flakes
- 1 1/2 cups pasta sauce (tomato)
- 10 oz refrigerated Alfredo sauce
- 2 tbsp salted butter
- 1/4 tsp fine salt (to taste)
- 1/8 tsp freshly ground black pepper (to taste)
- 2 tbsp minced fresh parsley (for garnish)
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add penne and cook until al dente per package directions. Reserve a splash of pasta water if desired, then drain (do not rinse).
- Sauté shrimp & aromatics: Meanwhile, heat olive oil in a large skillet over medium heat. Add shrimp, minced garlic, and red pepper flakes; cook, stirring often, until shrimp are pink and opaque, 3–5 minutes. Do not overcook.
- Make the creamy tomato sauce: Stir in pasta sauce, Alfredo sauce, and butter. Simmer gently until hot and smooth. Season with salt and black pepper.
- Combine & serve: Add drained pasta to the skillet and toss until coated, loosening with a little reserved pasta water if needed. Sprinkle with fresh parsley and serve immediately.
Notes
Tip: Salt your pasta water (about 1 tablespoon per gallon) to season the pasta itself. Shrimp cook fast—pull them as soon as they turn opaque to keep them tender. The tomato + Alfredo blend is a classic pink sauce (parma rosa).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Cuisine: Italian-American
Nutrition
- Calories: 650
- Sodium: 1300
- Fat: 26
- Saturated Fat: 12
- Carbohydrates: 68
- Protein: 35
