Ingredients:
3 cups uncooked bow-tie (farfalle) pasta (9 oz)
2 slices bacon, cut into
1⁄2-inch pieces
1 1⁄2 cups frozen sweet peas
1⁄4 cup water
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3⁄4 cup refrigerated Alfredo sauce (from 10-oz container)
2 tablespoons chopped fresh chives

Method:
1 Cook and drain pasta as directed on package.

2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 4 to 5 minutes, stirring occasionally, until crisp. Stir in peas; cook 2 minutes, stirring occasionally.

3 Add water. Cover; cook 3 to 5 minutes or until peas are tender and water has evaporated. Add shrimp; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink.

4 Stir in Alfredo sauce and pasta. Cook over medium-low heat, stirring occasionally, until thoroughly heated. Sprinkle with chives.

shrimp alfredo primavera recipe