Shrimp and Kale Penne Alfredo, Gluten Free*
Ingredients
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Virgin olive oil -- 1 tsp
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Shrimp, peeled, raw, deveined (5 each) -- 2 oz
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Red bell peppers, julienne -- 1 oz
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Kale, curly, Tuscan, chopped (1 cup) -- 1.5 oz
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Stouffer's Alfredo Sauce Gluten Free (Pouch) 4 x 96 ounces, thawed (1/2 cup) -- 4 fl.oz
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Penne Pasta - Gluten Free -- 0 oz
Preparation
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1Heat olive oil in a sauté pan over medium high heat. Add shrimp and cook on one side for 1-2 minutes or until they are cooked about halfway.
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2Flip shrimp and add bell peppers. Sauté until shrimp are almost cooked and bell peppers are soft, approximately 2 more minutes.
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3Add kale and toss 1-2 minutes to begin to wilt the kale.
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4Add Alfredo Sauce and toss a few more times to finish wilting the kale.
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5Add pasta and toss to coat.
Note:
*When using Gluten Free ingredients, recipes, and proper back of house procedures.
Components
