Pasta Shrimp Newburg - cooking recipe

Ingredients

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

Preparation

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.