Farfalle Shrimp Newburg


  • 12 oz farfalle (bow-tie pasta)
  • 1 bunch (about lb) asparagus, woody ends snapped off, spears cut in 2-in. lengths
  • 1 Tbsp butter
  • 12 oz raw deveined, peeled medium shrimp
  • 1/2 cup dry sherry wine
  • 1/4 cup each thinly sliced scallions, white and green parts kept separate
  • 3/4 cup bottled Alfredo pasta sauce
  • 1 can (141/2 oz) diced tomatoes in juice, drained, juice reserved


Farfalle Shrimp Newburg - The Huffington Post

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