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Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
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From Woman's Day magazine, this recipe is a favorite in my family! Elegant enough for company and easy enough for anytime! Toddler-friendly too - my 2 year old gobbles this up! Ingredients:
12 ounces farfalle pasta (bow-tie) |
1 bunch about 1 lb asparagus, woody ends snapped off, spears cut in 2-in . lengths |
1 tablespoon butter |
12 ounces raw deveined peeled medium shrimp |
1/2 cup dry sherry |
thinly sliced white and green part scallion |
3/4 cup bottled alfredo sauce |
1 (14 1/2 ounce) can diced tomatoes with juice, drained, juice reserved |
Directions:
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 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. Sprinkle with green part of scallions.
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