The wholesale club we belong to has great prices on seafood so I cook shrimp at least once a month. This dish was inspired by a California style pizza a local restaurant has listed on their menu. The tangy flavor of the artichokes, bitterness of the asparagus and sweetness of the sundried tomatoes blend nicely with the Alfredo sauce. I've also made this dish with an olive oil and garlic sauce which was also divine.
Ingredients
3 cups dry Penne Pasta
Salt
1/2 cup marinated sun dried tomatoes in flavored oil -- California Sun Dry in Herb Oil is my favorite.
7 oz. can of marinated petite artichoke hearts
12 asparagus spears
2 cloves of garlic
3 dozen raw jumbo shrimp shelled and deveined with the tails removed.
1 container of your favorite Alfredo sauce -- Buitoni Light Alfredo Sauce is my favorite.
Directions
- Fill a 2 quart sauce pan with water, add a dash of salt and bring to boil.
- When water is boiling add Penne. Cook until al dente and drain.
- Slice asparagus into bite size pieces and sun dried tomatoes into small strips.
- Quarter artichoke hearts.
- Crush garlic into a large sautee pan and add 1 tablespoon of flavored oil from the sun dried tomatoes.
- Put shrimp in pan with garlic and oil. When shrimp is halfway cooked add vegetables and cook until shrimp is an opaque pink and the asparagus slightly tender.
- Toss Penne with Alfredo sauce and top with shrimp and vegetables.
Servings
Serves 6 - 8
A Broken Oven Tip
The vegetable base from this dish makes a great pasta salad. Just add some Italian seasonings, grated Parmesan cheese, toss in a light olive oil and serve chilled.
