INGREDIENTS
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1 Tablespoon oil
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3/4 pound shrimp (peeled and deveined)
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salt and pepper to taste
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garlic powder
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1/2 teaspoon cayenne (optional)
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1 cup enchilada sauce
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1-1/2 cups cooked penne pasta
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1/4 cup chopped onions
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1/2 cup white Mexican cheese (crumbled)