Shrimp Alfredo with Sundried Tomatoes

Mmm... yummy... This wonderful semi homemade pasta is definitely a winner and we will try it again in the near future. I used a bottled Alfredo sauce but you can use your own Alfredo sauce recipe. What makes this dish so great is the seasonings that I added into the sauce. The penne pasta was cooked just right, too, not too hard, not overdone, just perfect, which added a great texture to this fabulous pasta dish. Oh the secret (maybe not so much of a secret; see the name of the dish) ingredient to this dish is the sundried tomatoes - it adds a nice smoky flavor to the dish. Enjoy!

Shrimp Alfredo with Sundried Tomatoes

Ingredients:

2 cups penne pasta, cooked al dante
1 tablespoon olive oil
2-3 cloves garlic, minced
1/2 - 1 teaspoon crushed red pepper
18-20 prawns, peeled and washed
1 bottled alfredo sauce, or your own alfredo recipe
1 teaspoon paprika
1/3 cup sundried tomatoes
1 cup Mozarella cheese
1/2 cup Parmesan cheese
salt and pepper to taste

Direction:

In large saute pan, heat oil over medium heat. Add garlic and saute until the garlic turns light brown. Add crushed red pepper and stir for about 30 seconds. Add prawns and stir occasionally until they turn pink. Add alfredo sauce, paprika, and sundried tomatoes. Bring it to a boil, stirring frequently, then reduce heat to low. Add cooked penne pasta to the pan and stir until the noodles are coated with the sauce evenly. Add Mozarella cheese and Parmesan cheese, and stir until the cheeses are melted. Add salt and pepper to taste. Remove from heat and serve.