Shrimp Alfredo Primavera

cups uncooked bow-tie (farfalle) pasta (8 oz)

slices bacon, cut into 1/2-inch pieces

1 1/2

cups frozen sweet peas (from 12 oz bag)

1/4

cup water

lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed

3/4

cup refrigerated Alfredo sauce (from 10-oz container)

tablespoons chopped fresh chives

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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. Add water; cover and 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 and firm.
3

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

You could use rotini or penne pasta instead of the bow-ties if you like.
Frozen shrimp can be used, but be sure to thaw them before adding to the skillet.