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Ingredients
US|METRIC
4 SERVINGS
- 16 boxes bow-tie pasta (16 oz.,or spiral pasta)
- 8 oz. asparagus (trimmed and cut into 1-inch pieces)
- 1 Tbsp. Bertolli® Classico Olive Oil
- 1 lb. uncook medium shrimp, peel and devein
- 1 jar Bertolli® Alfredo Sauce
- 2 tsp. lemon
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Directions
- Cook farfalle according to package directions, adding asparagus during last 5 minutes of cooking; drain and set aside.
- Heat Olive Oil in 12-inch skillet over medium heat and cook shrimp 2 minutes. Stir in Sauce, lemon peel and, if desired, salt and ground black pepper. Simmer, stirring occasionally, 3 minutes or until shrimp turn pink. Toss shrimp mixture with hot farfalle and asparagus to serve. Garnish, if desired, with lemon wedges.
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