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Ingredients

• 12 oz farfalle (bow-tie pasta)
• 1 bunch (about 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 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

Description

Farfalle Shrimp Newburg - The Huffington Post

Kitchen Daily