• 4servings
  • 23minutes
  • 554calories

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Nutrition Info . . .

VitaminsB3, D, E

Ingredients Jump to Instructions ↓

  1. 12 oz farfalle (bow-tie pasta)

  2. 1 bunch (about 1 lb) asparagus, woody ends snapped off, spears cut in 2-in. lengths

  3. SAUCE

  4. 1 Tbsp butter

  5. 12 oz raw deveined, peeled medium shrimp

  6. 1/2 cup dry sherry wine

  7. 1/4 cup each thinly sliced scallions, white and green parts kept separate

  8. 3/4 cup bottled Alfredo pasta sauce

  9. 1 can (14 1/2 oz) diced tomatoes in juice, drained, juice reserved

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding asparagus 6 minutes before pasta will be done.

  2. Meanwhile, make Sauce: Heat butter in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 to 4 minutes until cooked through. Remove with a slotted spoon to a plate.

  3. Add sherry and white part of scallions to skillet. Bring to a boil, reduce heat and simmer, uncovered, until liquid is reduced by half. Add Alfredo sauce and reserved juice from tomatoes; stir until blended and hot.

  4. Drain pasta and asparagus; return to pot. Add Sauce, shrimp and tomatoes; toss to mix and coat. Serve immediately, sprinkling servings with green part of scallions.


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