Serves: 4
Time: 23 min
Cost Per Serving: $2.48
12 oz farfalle (bow-tie) pasta
1 bunch (about 1 lb) asparagus, woody ends snapped off, spears cut in 2-in. lengths
Sauce:
1 tablespoon 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
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.
Meanwhile heat butter in a large nonstick skillet over medium-high heat. Add shrimp; saute 3 to 4 minutes until cooked through. Remove with a slotted spoon to a plate.
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.
Drain pasta and asparagus; return to pot. Add sauce, shrimp and tomatoes; toss to mix and coat. Sprinkle with green part of scallions.
Per serving: 554 cal, 34 g pro, 75 g car, 4 g fiber, 13 g fat (7 g saturated fat), 167 mg chol, 627 mg sod
