Pasta with Shrimp and Asparagus

Bring the water for the pasta to a boil in a large pot.

Heat the olive oil and garlic in a large sautÈ pan set on medium-high heat until the oil is sizzling, about 2 minutes. Add the asparagus, shallots, 1 1/2 tablespoons of the parsley, the sun-dried tomatoes, curry powder and red pepper flakes and cook for 3 minutes. Stir in the shrimp and cook until it changes color, about 2 minutes. Slowly pour the brandy over the shrimp, being careful to avoid small flare-ups. Boil until the pan juices are reduced by half, about 2 minutes. Remove the shrimp from the pan. Stir in the clam juice, tomato sauce, the remaining parsley, the salt and pepper and bring to a boil. Reduce the heat and simmer for 5-7 minutes. Just before tossing with the pasta, return the shrimp to the sauce to heat through.

Cook the pasta in the boiling water while preparing the sauce until just tender. Drain the pasta and return to the pot. Pour the sauce over the pasta and cook over medium heat for 3-4 minutes, stirring, until well coated. Top with cheese. Serve.