4 oz. angel hair pasta * 1 jar Alfredo sauce
½ lb. cooked, shelled and deveined shrimp
4 oz. button mushrooms, sliced
¼ cup white cooking wine * 1 small clove garlic, minced
1 lb. asparagus, cleaned and cut on the diagonal
Cook pasta according to package directions, drain and set aside.
Sauté sliced mushrooms in 2 Tbsp. of butter, adding garlic. Add wine and cook until liquid evaporates. At the same time, steam asparagus until just crisp-tender. Place Alfredo sauce, shrimp, mushrooms and asparagus in a large skillet over medium heat and cook until heated through, about 10 to 15 minutes. Serve over pasta.