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Directions

PLACE alfredo sauce packet in a bowl of hot water to defrost.

COOK mini penne pasta to al dente according to package instructions.

PREHEAT skillet on medium-high for 2 minutes. Add olive oil and garlic. Add shrimp to skillet and sauté for 4 minutes, stirring frequently.

ADD alfredo sauce, sun-dried tomatoes and Cajun seasoning to skillet. Bring mixture up to simmer, stirring frequently. Toss shrimp and sauce mixture with pasta.

From Jenna G: To kick the flavor up a notch try adding a diced up jalapeno when you add the garlic. For the most heat use the whole jalapeno for less heat take the seeds and membrane out and discard before dicing the pepper.

From Mary D: For my version of this recipe, I use SeaPak frozen cooked shrimp, thawed, rinsed and drained. Heat frozen fettuccine in the oven, per package instructions. Meanwhile, heat 2 tbsp olive oil and 2 tbsp butter in a medium skillet. Add the shrimp, 4 tbsp minced garlic, 2 tbsp parsley flakes and 2 tbsp lemon juice. Heat through and keep warm. Plate the fettuccine and top with the shrimp mixture, and serve with salad and crusty bread.

From Debbie F: I add a small handful of diced shallots while I'm sauteing the shrimp.

Ingredients

1 package (10 oz) SeaPak® Shrimp Alfredo, frozen

1 cup dry small penne pasta (about 2 cups cooked)

1 tbs olive oil

1 - 2 tbs minced garlic

1/2 cup marinated sun-dried tomatoes, drained and julienned

1 - 2 tsp Cajun blackened seasoning (use more or less to taste)

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