Red Pepper, Asparagus, & Shrimp Penne Pasta - cooking recipe

Ingredients

1 lb ready to eat peeled and cooked shrimp
2 large red bell peppers
1 bunch of fresh asparagus spear
16 ounces penne pasta
2 (14 1/2 ounce) jars Classico sun dried tomato and basil pasta sauce
1 (10 1/2 ounce) jar classico garlic alfredo sauce
2 tablespoons garlic powder

Preparation

Thaw shrimp and set aside.
Pour all 3 sauce jars into a large pot and stir together well.
Heat sauce covered over medium heat stirring frequently until heated thoroughly.
Reduce heat to low and add shrimp.
Stir frequently while covered on low.
Chop both peppers into small bites.
Place into a well greased skillet and and sprinkle garlic powder over the pieces.
Cook over medium-high heat until tender and slightly blackened.
Cut asparagus spears into 3 equal parts and steam them until tender.
Do not overcook the asparagus; it should be slightly tender, but in NO way mushy.
Cook pasta according to their directions on the label and drain well.
Add pasta, asparagus, and peppers to the sauce and shrimp mix.
Stir well and continue to heat on low for five more minutes.
Serve with garlic bread and a salad and enjoy!