Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe is easy to prepare because it uses some store bought items such as alfredo sauce, but impressive because you still do a lot of it yourself. It is prettey fast for prepare, less than an hour. My family loves it! I never have any left overs.

Ingredients Nutrition

Directions

  1. Start the pasta boiling. Peel the shrimp and devein them if you would like. Set them aside.
  2. Dice onion and saute in butter with the garlic. When onions are crisp-tender (3-5 min.), add tomatoes and shrimp. If a whole can of tomatoes is more than you think your family will want, then only add half. Cook, stirring often until shrimp is done. If you overcook the shrimp it will be tough. Remove pan from heat. If there is a lot of juice from the tomatoes, pour some out. A little juice is good. Add alfredo sauce and stir. Return to low heat to warm sauce.
  3. Drain pasta noodle. Pour shrimp and alfredo sauce over noodles and stir.
  4. Like most of my recipes, this one is very forgiving and easy to manipulate. Sometimes I leave the tomatoes out, sometimes I add some fresh basil. I hope you enjoy.

Reviews

(4)
Most Helpful

This was pretty good. I followed the recipe as instructed (except I used penne and both chicken and shrimp). After I tasted it, it just kind of tasted like Alfredo sauce with some onion and garlic thrown in that you could taste only when you happened to bite into it (not that it's a bad thing!!). So I added some Adobo seasoning, dried dill and garlic powder and it was really good. I will say that I LOVED the tomatoes in this recipe and I will probably try this with a sun-dried tomato Alfredo sauce next time. This works well for a quick and easy meal that the whole family will love. I hate giving less than 5 stars with something so good and easy but I definitely think some seasonings will kick it up that extra notch and make it fabulous! I am adding it to my permanent cookbook to make again!

PSU Lioness June 17, 2011

Yum! This was excellent! I used 3 cloves minced garlic, and about 1/2 of an onion. I don't normally use bottled sauces but this recipe definitely elevated my Newman's Own alfredo sauce to greater heights and the overall dish was delicious. I also added a splash of white wine when cooking the shrimp and tomatoes, and garnished with fresh basil. Thanks for a great recipe!

vrvrvr September 29, 2010

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