Ingredients
- 12 oz bow tie pasta
- 1 bunch (about a lb) asparagus with woody ends snapped off and cut into 2 in pieces
- SAUCE:
- 1 T butter
- 12 oz raw deveined and peeled shrimp
- 1/2 c dry sherry wine
- 1/4 c thiley sliced scallions with white parts separate
- 3/4 c bottled alfredo sauce
- 1 can (14.5 oz) diced tomatoes in juice drained but keep the juice separate
Description
Love Finding Recipes With Asparagus And Of Coarse Pasta!
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