Penne With Shrimp, Asparagus, and Parmesan

I don't remember where I found this recipe which I adapted to our tastes. It may have been weight watchers but I just can't be sure.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 8  ounces penne
• 1  tablespoon olive oil
• 1  garlic clove, minced
• 1 (14 1/2ounce) can diced tomatoes with basil oregano and garlic
• 1⁄2 cup reduced-sodium chicken broth
• 1  lb asparagus
• 1⁄2 cup fresh basil, coarsely chopped
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 lb shrimp, cooked and peeled

Directions

1. Cut the asparagus on the diagonal into 1" pieces. Discard the woody end.
2. Bring a large salted pot of water to a boil.
3. Cook the penne according to package directions; drain and keep warm in the pot.
4. While the penne is cooking, heat the oil in a large skillet over medium-low heat. Add the garlic; cook until it begins to turn golden.
5. Add the diced tomatoes in their juice and the broth and bring to a boil. Reduce the heat and simmer, uncovered, 10 minutes.
6. Add the asparagus; cover and simmer until tender, about 10 minutes longer.
7. Add the cooked shrimp and simmer 2 - 3 minutes until warm.
8. Pour the mixture over the penne. Add the basil and Parmesan cheese and toss to coat.