• 16oz Penne Pasta
• 3 Tablespoons Unsalted Butter
• 1lb Shrimp Cut into Thirds (peeled, deveined, uncooked shrimp, thawed)
• 1 Tablespoon Calabrian Chili Peppers, chopped (optional)
• 15oz Carbone Garlic Alfredo Pasta Sauce (1 full jar)
• 1/4 Cup Italian Flat Leaf Parsley, chopped
• 1/2 Cup Freshly Grated Parmesan

Serving Size: 4-6 portions

Time to Prep: 10 minutes

Time to Cook: 20 minutes

1. Bring salted water to a boil in a large pot and cook pasta according to package directions or until al dente. Strain pasta in a colander, toss with a little olive oil if desired so pasta doesn't stick together. Set aside.
2. Meanwhile, in a large sauté pan over medium heat, add and heat the butter. If using Calabrian Chili Peppers, add them to the hot butter, and let cook for 1-2 minutes.
3. Add the shrimp and cook, tossing in the butter to coat. Season with kosher salt and black pepper. Cook for approximately 2-3 minutes.
4. Add in the Carbone Garlic Alfredo Sauce to heat up. Bring to a simmer, and continue to cook until the shrimp is fully cooked, but not too long so the shrimp doesn't become rubbery, approximately another 2 minutes.
5. Remove from the heat, and add in the cooked pasta and chopped parsley. Toss everything to coat.
   
6. Plate the pasta. Finish with freshly grated parmesan and additional chopped parsley.