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Pasta Shrimp Newburg




Source of Recipe


Woman's Day


List of Ingredients




12 oz farfalle (bow-tie) pasta
1 bunch (about 1 lb) asparagus, woody ends snapped off, spears cut in 2-in. lengths

Sauce:
1 Tbsp butter
12 oz raw deveined, peeled medium shrimp
1/2 cup dry sherry wine
1/4 cup each thinly sliced white and green part of scallions
3/4 cup bottled Alfredo pasta sauce
1 can (14 1/2 oz) diced tomatoes in juice, drained, juice reserved



Recipe



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.