Farfalle, Shrimp & Asparagus in Lemon Cream Sauce Recipe serves: 4
Prep Time 10 Minutes
Cook Time 25 Minutes

Farfalle, Shrimp & Asparagus in Lemon Cream Sauce


  • 1 box (16 oz.) farfalle pasta [or spiral pasta]
  • 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


  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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