SHRIMP CAPRESE PASTA
Makes 4 to 6 servings
You won’t believe how quickly this baked pasta comes together. Fresh tomatoes and herbs balance the rich, cheesy goodness in this soon-to-be summer staple.
1 pound large fresh shrimp, peeled, deveined, and tails removed
8 ounces penne pasta, cooked according to package directions
1 (15-ounce) jar Alfredo sauce
1 (8-ounce) ball fresh mozzarella cheese, chopped
1 (8-ounce) container cherry tomatoes, sliced
2 tablespoons chopped fresh basil
1 clove garlic, minced
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
Garnish: fresh basil, crushed red pepper
Preheat oven to 425°.
