This indulgent, fresh seafood pasta dish features cavatappi pasta smothered in STOUFFER’S® Alfredo Sauce and tossed with baby spinach, large succulent sautéed and seasoned shrimp and fresh tomato.
13 1/2 lbs Cavatappi pasta, cooked, drained, cooled
4 lbs Shrimp, raw, 16-20, P&D
96 oz Stouffer’s® Alfredo Sauce
6 lbs Baby spinach, washed
3 lbs Tomatoes, diced
- Heat a small amount of olive oil in a sauté pan and add 3-4 shrimp, season, and quickly sauté until almost cooked through.
- Add 4-5 oz Stouffer’s Alfredo Sauce and bring to a boil.
- Add 9-10 oz reserved pasta and cook until hot, fold in 4 oz spinach and continue cooking until spinach is wilted.
- Portion pasta into a large bowl and garnish with 2 oz of tomato.