Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup drained oil pascked sun-dried tomatoes

  3. 1 pound asparagus -- trimed cut diagonal

  4. -- cut in, 1/2-inch pieces

  5. 1 1/4 pounds uncooked shrimp -- peeled-deveined

  6. 1/2 cup chopped fresh basil

  7. 2 cloves garlic - chopped

  8. 1/2 teaspoon dried oregano

  9. 1/2 teaspoon dried crushed red pepper

  10. 1 3/4 cups canned low-salt chicken broth

  11. 1/2 cup dry white wine

  12. 2 tablespoons tomato puree

  13. 12 ounces penne pasta

  14. 3/4 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oil reserved from tomatoes in heavy large skillet over medium high heat. Add asparagus and saute until crisp tender, about 5 minutes. Using slotted spoon transfer asparagus to bowl. Add sun-dried 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/ Transfer shrimp mixture to bowl with asparagus. Add broth, wine and tomato to same skillet. Boil until sauce thickens slightly, stirring occasionally. about 6 minutes. Cook pasta in pot of boiling salted water until tender but firm to the bite. Drain and return pasta to same pot. Add shrimp misture, sauce, remaining 1/4 cup basil and sheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.


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