3 cups dry penne pasta
1-1/2 tablespoons corn oil
1/2 pound asparagus, cut into 2-inch slices
1 pound (28 to 31 count) large raw shrimp, peeled and deveined
1 tablespoon Salt Free Roasted Garlic Seasoning Blend
1 jar (15 ounces) Alfredo Sauce
1-1/2 tablespoons Salt Free Roasted Garlic Seasoning Blend
Squeeze of fresh lemon juice
1/4 cup shredded Parmesan cheese
1 tablespoon Parsley Flakes
Cook pasta according to package directions.
Heat oil in large, nonstick skillet over medium-high heat while pasta is cooking. Add asparagus, shrimp and 1 tablespoon seasoning.
Sauté 3 to 5 minutes. Stir in Alfredo sauce and add additional 2 tablespoons seasoning. Heat on medium-low heat until pasta is done.
Transfer cooked pasta from stock pot to skillet using a strainer or spider. Stir until pasta is well coated.
Remove from heat and pour shrimp and pasta into serving dish. Squeeze fresh lemon juice over top and sprinkle with Parmesan cheese and parsley.
Recipe Note: If Alfredo sauce becomes too thick, pour in small amounts of pasta cooking water until desired consistency is reached.