Pasta With Shrimp, Asparagus, and Sun-Dried Tomatoes

Try Pasta with Shrimp, Asparagus, and Sun-Dried Tomatoes

• Ready In: 30 mins
• Serves: 2
• Yields: 2 Plates

Ingredients

• 1⁄4 cup  drained sun-dried tomato packed in oil, sliced, 2 tablespoons oil reserved (about 2 and 1/2 ounces)
• 1  lb asparagus, trimmed, cut on diagonal into 1/2-inch pieces
• 1  lb  uncooked shrimp, peeled, deveined
• 1⁄4 cup  chopped fresh basil
• 1  large garlic clove, chopped
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon dry crushed red pepper
• 1  cup chicken broth
• 1⁄4 cup dry white wine
• 1  tablespoon tomato paste
• 8  ounces pasta
• 1⁄2 cup  grated parmigiano

Directions

1. Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
2. Add asparagus and saute until crisp-tender, about 5 minutes.
3. Using slotted spoon, transfer asparagus to bowl.
4. 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.
5. Transfer shrimp mixture to bowl with asparagus.
6. Add broth, wine, and tomato paste to same skillet.
7. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
8. Cook pasta in large pot of boiling salted water until 'al dente'.
9. Drain; return pasta to same pot.
10. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta.
11. Toss over medium heat until warmed through and sauce coats pasta.
12. Season with salt and pepper and serve. Makes 4 servings.
13. That's it!