Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bring a large pot of lightly salted water to a boil. add pasta and cook as package directs, adding asparagus 6 minutes before pasta will be done. meanwhile heat butter in a large nonstick skillet over medium-high heat. add shrimp; sauté 3 to 4 minutes until cooked through. remove with a slotted spoon to a plate. add sherry and white part of scallions to skillet. bring to a boil, reduce heat and simmer uncovered until liquid is reduced by half. add alfredo sauce and reserved juice from tomatoes; stir until blended and hot. drain pasta and asparagus; return to pot. add sauce, shrimp and tomatoes; toss to mix and coat. sprinkle with green part of scallions.

Target recipe: make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. add hot milk and cook until sauce thickens. add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons lea and perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. before removing from fire, add beaten egg and cream. mushrooms optional.