Farfalle, Shrimp & Asparagus in Lemon Cream Sauce Recipe | Yummly

Farfalle, Shrimp & Asparagus In Lemon Cream Sauce

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  • 16 boxes bow-tie pasta (16 oz.,or spiral pasta)
  • 8 ounces asparagus (trimmed and cut into 1-inch pieces)
  • 1 tablespoon Bertolli® Classico Olive Oil
  • 1 pound uncook medium shrimp, peel and devein
  • 1 jar Bertolli® Alfredo Sauce
  • 2 teaspoons lemon
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    1. Cook farfalle according to package directions, adding asparagus during last 5 minutes of cooking; drain and set aside.
    2. 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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