4 - 6 servings
1 pound H-E-B Fully Cooked Large Garlic Cocktail Shrimp
8 ounces (4 cups) uncooked Rao!s Tri-Color Farfalle Pasta
12 grape tomatoes, halved
1/2 pound fresh asparagus
1/2 cup shredded Three cheese Italian Blend
1/2 teaspoon salt
2 tablespoons Bella Terra Original or Garlic Herb Pesto
2 tablespoons fresh-squeezed lemon juice
2 tablespoons white wine vinegar
Bring 3 quarts water to a boil in a 5-quart pot to cook pasta.
Meanwhile, cut cherry tomatoes in half. Remove and discard tough ends from asparagus; cut into 2-inch pieces.
Cook pasta in boiling water 10 minutes or until tender. Drop asparagus into pot with pasta during last 2 minutes of cooking time. Drain pasta and asparagus well.
While pasta cooks, remove and discard tails from shrimp. Whisk dressing ingredients together in a large serving bowl.
Toss hot pasta and asparagus in dressing until coated. Add shrimp, tomatoes, cheese and salt; stir gently and serve while still warm
No Nutritional Information Available
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