Shrimp Penne with Mushrooms & Sun-Dried Tomatoes

Three of my all-time favorite flavors are garlic, basil & sun-dried tomatoes. This pasta dish combines all of those plus baby bella mushrooms, plump shrimp and a creamy sun-dried tomato alfredo. It's so easy to make and pairs perfectly with homemade garlic bread to dunk in the sauce. 

Ingredients

1 box of penne pasta

1 bag of frozen shrimp, peeled & deveined 

3 garlic cloves, chopped

basil leaves, chopped

1 onion, chopped

1 package of baby bella mushrooms, chopped

1 bag of sun-dried tomatoes, julienne cut

2 cans of Classico -dried tomato alfredo sauce

olive oil

grated parmesan cheese
salt/pepper

Recipe

Cook pasta as directed on box. Heat up alfredo in a saucepan over low heat.

In a large skillet, sauté onion, mushrooms & sun-dried tomatoes in olive oil over medium-high heat.

In another pan, drizzle a little olive oil and throw shrimp in to cook over medium heat just until they become pink & tender. Season shrimp with salt & pepper. Add garlic & basil to the onion, mushroom, sun-dried tomato mixture and stir together until all flavors are combined. After pasta is cooked to al dente, drain and pour into a large bowl. Add sauce, shrimp, and veggies and mix everything together. Top with fresh parmesan cheese. Enjoy with a glass of wine!