Shrimp Asparagus with an Alfredo Pesto Sauce served over Penne

By tlhoover

Ingredients

• 1 Box Penne Pasta
• 1 lb asparagus, ends trimmed and cut into 1-inch pieces
• 1/4 cup prepared Pesto
• 3/4 bottle of prepared Alfredo sauce (Bertolli)
• 2 Teaspoons olive oil
• 1 lb raw shrimp
• 1/2 cup dry white wine

Preparation

Step 1

• Bring a large pot of water to boil
• Add the penne cooking 3 minutes less than the package directions
• Add the asparagus and cook until tender, about 3 min more
• Reserving ¼ cup of cooking water, drain the penne and asparagus and return to the pot
• Stir in the pesto and alfredo sauce, covering to keep warm
• In a large skillet over medium high heat, add the shrimp and cook stirring occasionally, until pink, about 3 min
• Add the wine and increase heat to high and cook until the wine is slightly reduced, about 3 min
• Add the shrimp to the pasta and toss to coat
• Add the reserved cooking water
• Season with pepper and cheese, serve immediately