Ingredients Jump to Instructions ↓

  1. 3 quarts water

  2. 4 tablespoons olive oil

  3. 4 garlic cloves, thickly sliced

  4. 1 pound asparagus, peeled, and cut into 1 inch pieces

  5. 2 tablespoons chopped shallots

  6. 3 tablespoons chopped fresh Italian parsley

  7. 2 tablespoons chopped oil-packed sun-dried tomatoes

  8. 1/2 teaspoon curry powder

  9. 1/4 teaspoon red pepper flakes

  10. 1 pound shrimp, peeled and deveined

  11. 1/4 cup brandy

  12. 3/4 cup claim juice

  13. 3/4 cup tomato sauce ñ see link

  14. 1/2 teaspoon salt

  15. 1/4 teaspoon black pepper

  16. 1 pound long pasta

  17. 4 tablespoons freshly grated Parmigiano Reggiano

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.


Send feedback