Decadent delight: Whole wheat penne with shrimp-veggie alfredo

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 514.9
  • Total Fat: 25.1 g
  • Cholesterol: 161.6 mg
  • Sodium: 476.8 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 28.8 g

View full nutritional breakdown of Decadent delight: Whole wheat penne with shrimp-veggie alfredo calories by ingredient
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Number of Servings: 8


    Shrimp, cooked & shelled, about 14 oz (1 pound in shells)
    Yellow onion, raw, 1 medium (or 1/2 large), chopped
    *(V) Squash, Yellow, raw, 2 small, or 1.5 cup, sliced
    *Fresh Zuchinni and/or Squash, 1 small or 1 cup, sliced
    Mushrooms, fresh, 2 cup, slices
    *Bell Pepper, Green (Medium, or 1/2 large) - chopped,
    *365 Organic Extra Virgin Olive Oil, 2 tbsp
    *butter (salted), 4 tbsp [1/2 stick]
    Half and Half Cream, 1.5 cup
    Whole Milk / Vitamin D, 1.5 cup
    Ricotta Cheese, whole milk, 1.25 cup
    *Pasta, whole wheat elbows, 12 oz
    Parmesan Cheese, hard, 4 oz
    Garlic, 1 tsp
    flour, 1/4 cup
    black pepper to taste
    salt to taste


Saute veggies and shrimp in olive oil until tender crisp; set aside. Drain excess moisture.
Cook penne pasta in boiling water to al dente; drain; set aside.
Melt butter in sauce pan. Add garlic & saute. Stir in flour, cook until thickened over low-medium heat. Add half and half, stirring constantly, then whole milk. Cook and stir until creamy. Stir in ricotta cheese until melted well-blended. Turn off heat; Add parmesan cheese. Cover. When melted, add pepper & salt to taste, stir well.
Combine veggies, sauce, and drained pasta; stir gently to blend well.
Serve this decadently delicious meal with fresh sour dough bread and butter.

Serving Size: Calculated on 8 servings, about 1.5 cups

Number of Servings: 8

Recipe submitted by SparkPeople user CSMNETC.


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