Shrimp Newburg
From beautidiva 13 years agoIngredients
- 12 oz bow tie pasta shopping list
- 1 bunch (about a lb) asparagus with woody ends snapped off and cut into 2 in pieces shopping list
- SAUCE: shopping list
- 1 T butter shopping list
- 12 oz raw deveined and peeled shrimp shopping list
- 1/2 c dry sherry wine shopping list
- 1/4 c thiley sliced scallions with white parts separate shopping list
- 3/4 c bottled alfredo sauce shopping list
- 1 can (14.5 oz) diced tomatoes in juice drained but keep the juice separate shopping list
How to make it
- Cook pasta according to package.
- 6 minutes before pasta is done add the asparagus to it to cook.
- Meanwhile make sauce.
- Heat butter in large skillet over med high heat
- Add shrimp and saute 3-4 min until cooked through
- Remove 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 coat
- Serve and sprinkle the green part of scallions
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