Ingredients
Scale
- Penne pasta
- Raw shrimp, peeled and deveined
- Olive oil
- Garlic, minced
- Shallot, finely chopped
- White wine for deglazing
- 1 jar of Rao’s Alfredo sauce
- Fresh parsley, chopped
- Slap Ya Mama seasoning (optional for added spice)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the penne pasta according to package instructions until al dente.
- Drain the pasta and set it aside, reserving a cup of pasta water for later to adjust the sauce consistency if needed.
- Saute the Shrimp:
- Heat olive oil in a large skillet over medium-high heat.
- Add the minced garlic and finely chopped shallot to the skillet, sautéing until fragrant and translucent.
- Add the raw shrimp to the skillet. Cook until the shrimp turn pink and are cooked through, stirring occasionally.
- Deglaze the Pan:
- Pour a splash of white wine into the skillet to deglaze the pan, scraping up any browned bits from the bottom. This will add depth to the sauce.
- Let the wine reduce slightly to cook off the alcohol and concentrate the flavors.
- Combine with Alfredo Sauce:
- Lower the heat and stir in Rao’s Alfredo sauce with the shrimp. Gently simmer to heat the sauce through.
- If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Add Seasoning:
- If you’re using Slap Ya Mama or any other Cajun seasoning, stir it in now to add a little heat and seasoning to the dish.
- Combine Pasta and Sauce:
- Add the cooked penne pasta to the skillet with the shrimp Alfredo sauce. Toss everything together until the pasta is well coated.
- Garnish:
- Sprinkle chopped fresh parsley over the top for a fresh, herby finish.
- Serve:
- Serve the shrimp Alfredo hot, allowing the flavors to meld together for a minute or two before plating.
- Enjoy with a glass of white wine that complements the creamy sauce and the richness of the shrimp.
