Shrimp and asparagus pasta au gratin
1 clove garlic, minced
1 bag Bonduelle Penne Marinara or Rotini Alfredo
1 tsp (5 ml) olive oil
2/3 c (160 ml) Coldwater shrimp
6 to 8 asparagus, cut into pieces
hot pepper flakes to taste
1/2 c (125 ml) grated mozzarella, gouda, cheddar, etc
- Microwave the penne marina or rotini Alfredo according to package instructions.
- Meanwhile, in an oven-safe dish at medium-high, heat oil and sauté shrimp and garlic for 2 minutes.
- Add asparagus and hot peppers, if desired. Cook for 2 minutes.
- Add pasta, top with cheese and broil until cheese is golden and broil until cheese is bubbly and golden.