Shelly's Recipe

PENNE WITH RED PEPPER, ASPARAGUS AND SHRIMP

Category: Pasta - Seafood

1 lb ready to eat peeled and cooked shrimp, thawed
2 large red bell peppers, chopped
1 bunch fresh asparagus spear, cut into pieces
1 clove garlic, minced
16 oz penne pasta
2 (14 1/2 oz) jars Classico sun dried tomato and basil pasta sauce
1 (10 1/2 oz) jar Classico garlic alfredo sauce
2 tbsp garlic powder

Pour all 3 sauce jars into a large pot and stir together well. Heat sauce covered over low heat stirring frequently until heated thoroughly. Add shrimp to heat through. Turn off the heat and set aside.

While sauce is simmering, saute garlic, red peppers and asparagus until tender.

Cook pasta according to their directions
on the label and drain well. Add sauted vegetables and the sauce. Toss together and
heat on low for five more minutes. Sprinkle with grated cheese, if desired.