8 ounces asparagus, trimmed and cut into 1-inch pieces
1 Tbsp. Bertolli® Classico™ Olive Oil
1 lb. uncooked large shrimp, peeled and deveined
1 jar Bertolli® Alfredo Sauce
2 tsp. grated lemon peel
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.