Mediterranean Shrimp 'n' Pasta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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My mother-in-law found this in one of her magazines she gets. She thought I would like it and saved it for me. It is a refreshing summer-time meal that is geared more towards grown-ups. Yield and timing are approximate. Ingredients:
1 cup boiling water |
1/2 cup sun-dried tomato, chopped |
12 ounces uncooked fettuccine |
1 (8 ounce) can tomato sauce |
2 tablespoons clam juice |
2 tablespoons unsweetened apple juice |
1 teaspoon curry powder |
1/4 teaspoon pepper |
1 lb fresh asparagus, trimmed and cut into 1 inch pieces |
1 tablespoon olive oil |
1/2 cup thinly sliced green onion |
2 garlic cloves, minced |
1 lb medium shrimp, peeled and deveined |
Directions:
1. In small bowl, pour boiling water over tomatoes. Let stand for 2 minutes. Drain and set aside.
2. Cook fettuccine according to package directions.
3. Meanwhile in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside.
4. In a large nonstick skillet coated with olive oil, cook asparagus for 2 minutes.
5. Add green onions and garlic; cook and stir 2 minutes longer.
6. Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turns pink. (If you get the frozen shrimp, don't cook as long - the shrimp is already cooked.)
7. Stir in tomato mixture and tomatoes; heat through.
8. Drain fettuccine and add to skillet; heat through.
9. *The longer this dish sits - the sauce will thicken.
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