Appetizer/Small Plates Entrées

Shrimp and Kale Penne Alfredo

Shrimp, red bell peppers, and kale create a tasty and colorful sauce for penne.
  • 0:08 TIME
  • 1 Portions
  • easy



Extra Virgin olive oil

1 tsp / 5 ml

Shrimp, peeled, raw, deveined (5 each)

2 oz / 56 g

Red bell peppers, julienned

1 oz / 28 g

Kale, Tuscan, chopped (1 cup)

1.5 oz / 42 g

Stouffer's Alfredo Sauce, thawed (1/2 cup)

4 fl.oz / 125 ml

Penne, gluten free, cooked

2 oz / 56 g



  1. Heat 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.
  2. Flip shrimp and add bell peppers. Sauté until shrimp are almost cooked and bell peppers are soft, approximately 2 more minutes.
  3. Add kale and toss 1–2 minutes to begin to wilt the kale.
  4. Add Alfredo Sauce and toss a few more times to finish wilting the kale.
  5. Add pasta and toss to coat.