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Lowfat Pasta Shrimp Newburg

Source of Recipe

Mandy/saca2/EDC


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8427.1

List of Ingredients

12 oz. bow tie pasta
1 lb. asparagus cut in 2 in. lengths

Sauce:
12 0z. deveined, peeled med. shrimp
1 T. butter
1/2 c. dry sherry wine
1/4 c. thinly sliced white & green part of scallions
3/4 c. bottled
alfredo pasta sauce
1 (14½oz.) can diced tomatoes in juice, drained (reserve juice)


Recipe

Bring large pot of lightly salted water to boil. Add pasta and cook as pkg. directs, adding asparagus 6 min. before pasta is done.

Meanwhile, heat butter in large non-stick skillet over med-hi heat. Add shrimp; saute 3 to 4 min. until cooked through. Remove with slotted spoon to a plate.

Add sherry and white part of scallions to skillet. Bring to 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.

Drain pasta and asparagus; return to pot. Add sauce, shrimp and tomatoes; toss to mix and coat. Sprinkle with green part of scallions.

Serves 4