France Ruffenach
Hands-On Time
5 Mins
Total Time
10 Mins
Yield
Serves 4

How to Make It

Step 1

Cook the pasta according to the package directions. Add the asparagus during the last 5 minutes of cooking. Drain.

Step 2

Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their juices, 2 to 3 minutes.

Step 3

Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, about 2 minutes.

Step 4

Pour the sauce over the pasta and toss.

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