Penne With Shrimp, Asparagus & Sun-Dried Tomatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Absolutely delicious and pretty quick! Adapted from an recipe. Quick and flavorful pasta that's special enough for company. Ingredients:
3/4 cup drained sun-dried tomato packed in oil, about 4 oz,sliced,4 tbsp oil reserved |
1 lb asparagus, trimmed & cut on diagonal into 1/2 inch pieces |
1 1/2 lbs uncooked peeled and deveined shrimp |
1/2 cup chopped fresh basil |
2 cloves garlic, chopped |
1/2 teaspoon dried oregano |
1/4 teaspoon dry crushed red pepper (i added more b/c i like it spicy) |
1 3/4 cups canned low sodium chicken broth |
1/2 cup dry white wine |
2 tablespoons tomato paste |
16 ounces penne pasta |
3/4 cup grated parmesan cheese |
Directions:
1. Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
2. Add asparagus and saute until crisp-tender, about 5 minutes.
3. Using slotted spoon, transfer asparagus to bowl.
4. Add sundried 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.
5. Transfer shrimp mixture to bowl with asparagus.
6. Add broth, wine and tomato paste to same skillet.
7. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
8. Meanwhile, cook pasta until al dente.
9. Drain, return pasta to same pot.
10. Add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta.
11. Toss over medium heat until warmed through and sauce coats pasta.
12. Season with salt& pepper and serve.
|
|