Pasta Shrimp Newburg

• 12 ounces farfalle pasta (bow-tie)
• 1 bunch about 1 lb asparagus, woody ends snapped off, spears cut in 2-in . lengths
• Sauce
• 1 tablespoon butter
• 12 ounces raw deveined peeled medium shrimp
• 1/2 cup dry sherry
• thinly sliced white and green part scallion
• 3/4 cup bottled alfredo sauce
• 1 (14 1/2 ounce) can diced tomatoes with juice, drained, juice reserved

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; saute 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.

pasta, lengths, sauce, butter, shrimp, dry sherry, scallion, bottled alfredo sauce, tomatoes

Taken from www.food.com/recipe/pasta-shrimp-newburg-132180 (may not work)