Shelly's Recipe

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES

Category: Pasta - Seafood

1/2 cup drained oil-packed sun-dried tomatoes (about 2 and 1/2 oz), sliced, 2 tbsp oil reserved
1 lb asparagus, trimmed, cut on diagonal into 1/2 inch pieces
1 1/4 lbs uncooked shrimp, peeled, deveined
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1/2 tspn dried oregano
1/4 tspn dried crushed red pepper
1 3/4 cups chicken broth
1/2 cup dry white wine
2 tbsp tomato paste
12 oz Penne pasta
3/4 cup grated Parmesan cheese

Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and saute until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl.

Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus.

Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta in large pot of boiling salted water until 'al dente'. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve. Serves 4.