Penne With Shrimp, Asparagus & Sun-Dried Tomatoes
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
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
- 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
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Tweaks
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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
Lisa in Acworth, GA
Acworth, GA
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.