12 ounces angel hair pasta
2 Tablespoons olive oil
1 pound raw shrimp, peeled and de-veined
1 cup asparagus, trimmed and cut into 1-inch pieces
1 cup peas
1 jar Stonewall Kitchen Basil Alfredo Sauce
Salt and pepper
1/4 cup fresh parsley, chopped
Cooked pasta according to package directions. Drain, but reserve some of the cooking water.
Heat oil in a large skillet. Add shrimp and sauté several minutes until pink and barely cooked through. Remove shrimp and set aside.
Add more oil if needed and sauté asparagus and peas over medium heat until tender, but still a little crisp.
Add Basil Alfredo Sauce, pasta and shrimp to the skillet. Season to taste with salt and pepper. Add water reserved from cooking the pasta if needed to thin the sauce. Sprinkle parsley over pasta and serve.