Penne With Shrimp, Asparagus & Sun-Dried Tomatoes

"Absolutely delicious and pretty quick! Adapted from an epicurious.com recipe. Quick and flavorful pasta that's special enough for company."
 
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Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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 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.
  • Transfer shrimp mixture to bowl with asparagus.
  • Add broth, wine and tomato paste to same skillet.
  • Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Meanwhile, cook pasta until al dente.
  • Drain, return pasta to same pot.
  • Add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta.
  • Toss over medium heat until warmed through and sauce coats pasta.
  • Season with salt& pepper and serve.

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Reviews

  1. Fantastic! Great flavors! I made this as stated with the addition of a few fresh mushrooms sliced and sauteed with the asparagus. I also added about 2 ounces of cream cheese to the sauce to make it creamy. Absolutely delicious! Thank you so much!
     
  2. Very good flavour. I followed the recipe exactly and it turned out great!
     
  3. Tasty and flavorful!
     
  4. My husband said this is a 5 from the first bite. I only had the sundried tomatoes in a package. Next time I will use the marinated ones. My sauce really did not thicken but no loss of flavor. This was easy to make too.
     
  5. Very good. I wasn't sure when the sauce was cooking, but it all came together really well. I added some single cream and a teaspoon of sambal oelek instead of the crushed red pepper. My husband had three helpings so it's 5 stars from him!
     
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Tweaks

  1. Very good. I wasn't sure when the sauce was cooking, but it all came together really well. I added some single cream and a teaspoon of sambal oelek instead of the crushed red pepper. My husband had three helpings so it's 5 stars from him!
     
  2. A little more prep time than I usually like, but totally worth it. The sauce had so much flavour we both said we'd have liked it just as well, if not better, without the shrimp. The amount of wine and stock seemed like a lot and mine didn't appear to thicken, but once everything was mixed together some soaked into the penne and the sauce was perfect. The only change I made was to double the chilli flakes, and I used vegetable stock in place of the chicken broth. Will make again, with and without the shrimp.
     

RECIPE SUBMITTED BY

I have grown up with a love for cooking, thanks to my first generation Italian grandmother and mother! <br>I live in Acworth, GA - about 30 miles north of Atlanta in a lovely golf community. I work part-time, from home now that I have have 2 small children, Trey & Isabella. I work as a Client Services Consultant for a human resources consulting firm in Atlanta.
 
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