Penne With Shrimp, Asparagus, and Parmesan |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I don't remember where I found this recipe which I adapted to our tastes. It may have been weight watchers but I just can't be sure. Ingredients:
8 ounces penne |
1 tablespoon olive oil |
1 garlic clove, minced |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic |
1/2 cup reduced-sodium chicken broth |
1 lb asparagus |
1/2 cup fresh basil, coarsely chopped |
1/4 cup parmesan cheese, grated |
1/2 lb shrimp, cooked and peeled |
Directions:
1. Cut the asparagus on the diagonal into 1 pieces. Discard the woody end.
2. Bring a large salted pot of water to a boil.
3. Cook the penne according to package directions; drain and keep warm in the pot.
4. While the penne is cooking, heat the oil in a large skillet over medium-low heat. Add the garlic; cook until it begins to turn golden.
5. Add the diced tomatoes in their juice and the broth and bring to a boil. Reduce the heat and simmer, uncovered, 10 minutes.
6. Add the asparagus; cover and simmer until tender, about 10 minutes longer.
7. Add the cooked shrimp and simmer 2 - 3 minutes until warm.
8. Pour the mixture over the penne. Add the basil and Parmesan cheese and toss to coat.
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