Penne Alfredo with Grilled Shrimp, Roasted Peppers and Lemony Arugula

Ingredients

• 6 ounces VILLA FRIZZONI^® pasta penne rigate ridged
• 5 ounces shrimp white raw peeled and deveined 16-20 no tail individually quick frozen 
• 5 ounces VILLA FRIZZONI^® sauce Alfredo frozen
• 1/2 ounce arugula lemony sorrel leaves organic
• 1 1/2 ounces pepper red whole roasted 

Preparation

1. Season the shrimp with salt and pepper and grill to finished (reserve).
2. Cook the penne 10 minutes in salted water (reserve).
3. Warm the alfredo; add the cooked pasta.
4. Place in bowl, lay the shrimp on top.
5. Julienne the peppers and lay to side of shrimp.
6. Garnish with lemony arugula.

• Servings: 1
• Type: Lunch, Dinner
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Italian, Lunch, Seafood
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