My wife hates to let me go shopping with her to the grocery store. Every time I go, I throw all kinds of incongruous things into the cart. On this occasion though, my charming wife was rewarded for her patience. I had miraculously (by looking at the package of some frozen dinner) divined that some kind of shrimp and pasta dish would go down well. Although the kids protest every time I make this, my wife and I enjoy it immensely. A great wine to go with this is elderberry, mixed with a few ice cubes. (Not posh, but still tasty.) This recipe should be sufficient to serve four to six hungry appetites. It takes perhaps 45 minutes to concoct.
16 oz Frozen Cooked Shrimp (peeled and devained with tail off)
16 oz Penne Rigate noodles.
1 red pepper
1 chopped onion
12 oz fresh mushrooms
2 oz sun-dried tomatoes
1 16 oz jar of Classico 4 Cheese Alfredo Sauce
2 tablespoons olive oil
1 dash garlic powder
1 dash McCormick Hot Shot (to taste)
1/2 teaspoon crushed red pepper
1/2 teaspoon paprika
In a large frying pan (I like cast Iron for this), pour olive oil. Set on medium heat and add shrimp. Sprinkle in spices. (I always like to add spices to fried meat before adding other ingredients - generally this allows the spices to intensely flavor the meat while leaving fried vegetables more pure.) While frying the shrimp, set water in boiling pan on separate burner. Now chop pepper, onion, and fresh mushrooms. Now cut sun-dried tomatoes into horizontal strips, then halve the strips. By the time you have done all of this, the shrimp should be sufficiently cooked. There will be a saucy liquid in the bottom of the pan, try not to fry it all away (it will still be okay if you do, however). Now add all of your chopped ingredients and continue to fry mixture. In another sauce pan on yet another burner pour your Classico Alfredo Sauce. Heat over medium.
When the shrimp mixture has cooked sufficiently (about 10 more minutes), set water to boil in second pan and add pasta. Cook this to your favored firmness, strain. Now when all the ingredients of this fine dish simultaneously reach a supreme state of temperature and flavor, on each plate (or bowl) lay down a layer of penne rigate noodles, spread over a moderate amount of the alfredo and finally dish on the shrimp mixture. The results, served with chopped asparagus, should look something like the photo at right.