EASY SHRIMP & ASPARAGUS TORTELLINI ALFREDO

EASY SHRIMP & ASPARAGUS TORTELLINI ALFREDO image

Provided by Teresa G. @sokygal

Categories Seafood

Number Of Ingredients 8

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1/3 to 1/2 cup(s) fresh asparagus, cut into 1/2 inch lengths (about 3 or 4 stalks)
- water and 1 tsp. salt for boiling pasta
6 ounce(s) three cheese tortellini (dry, shelf-stable, 1/2 pkg; i use barilla)
1 jar(s) alfredo sauce
6 to 8 ounce(s) small frozen cooked shrimp, thawed & drained
- salt and pepper to taste
- black truffle salt (optional, but recommended)
- fresh chives for garnish (optional)

Steps:

Rinse asparagus; lay on paper towels to dry. Trim tough ends; cut stalks into 1/2 inch lengths. Measure out 1/4 to 1/2 cup for recipe. Set aside.
Fill a 2 to 3 quart saucepan with water, to within 1 1/2 inches from top. Add 1 teaspoon salt. Bring to boil over high heat.
While waiting for water to boil, empty alfredo sauce into a saucepan. Warm sauce over medium low heat, stirring frequently so as not to scorch.
When water comes to a boil, add tortellini, stir and reduce heat to medium/medium high to avoid boil-over. Boil for 7 minutes (set timer.)
After 7 minutes, add asparagus to boiling pasta; set timer and cook for additional 3 minutes.
While asparagus and tortellini finish cooking, add shrimp to hot alfredo sauce on medium-low heat.
Drain tortellini and asparagus. Return to saucepan.
Pour shrimp and sauce over the hot pasta; stir gently to thoroughly coat pasta and asparagus. Taste for seasoning and adjust to your liking.
Pour pasta into a warm serving dish (or spoon it from the pan 'family-style.") Garnish with chives, if desired. Serve immediately. Cover and refrigerate leftovers.