White Wine Alfredo Shrimp Pasta

I tried this dish once at a dinner party at the University of Toronto where the cook had made bow-tie pasta with sun-dried tomato and smoked salmon in a tasty white cream sauce. 

I realize white flour bow-tie pasta is better for this dish than the whole-wheat bow-tie pasta I used but the first time I made this dish I used smoked salmon, black tiger shrimps, sun dried tomato and a 2005 dry white wine (around Christmas time). It came out divinely.

Since I made this dish on a whim with just shrimp and asparagus in a white wine alfredo sauce, it looks a bit sparse but nonetheless--it was tasty. 

PS. I seasoned the shrimp ahead of time with cracked black pepper, finely ground sea salt and a splash of fresh lemon. The asparagus was pan-fried in lemon and black pepper with a pinch of salt.