Wednesday, March 9, 2016

Shrimp and Asparagus Alfredo

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.

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