Mediterranean Shrimp 'n' Pasta

Submitted by Chef on the coast

"My mother-in-law found this in one of her magazines she gets. She thought I would like it and saved it for me. It is a refreshing summer-time meal that is geared more towards grown-ups. Yield and timing are approximate."

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 6 cups
• Serves: 6

ingredients

• 1 cup boiling water
• 1⁄2 cup sun-dried tomato, chopped
• 12 ounces uncooked fettuccine
• 1 (8 ounce) can tomato sauce
• 2 tablespoons clam juice
• 2 tablespoons unsweetened apple juice
• 1 teaspoon curry powder
• 1⁄4 teaspoon pepper
• 1 lb fresh asparagus, trimmed and cut into 1 inch pieces
• 1 tablespoon olive oil
• 1⁄2 cup thinly sliced green onion
• 2 garlic cloves, minced
• 1 lb medium shrimp, peeled and deveined

directions

1. In small bowl, pour boiling water over tomatoes. Let stand for 2 minutes. Drain and set aside.
2. Cook fettuccine according to package directions.
3. Meanwhile in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside.
4. In a large nonstick skillet coated with olive oil, cook asparagus for 2 minutes.
5. Add green onions and garlic; cook and stir 2 minutes longer.
6. Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turns pink. (If you get the frozen shrimp, don't cook as long - the shrimp is already cooked.)
7. Stir in tomato mixture and tomatoes; heat through.
8. Drain fettuccine and add to skillet; heat through.
9. *The longer this dish sits - the sauce will thicken.

Reviews

[mersaydees]

What a fantastic delicious and easy one-dish meal! The flavors came together perfectly. Thanks, Chef on the coast! Made as directed for Aussie Kiwi Recipe Swap 44, September 2010.

 

[mummamills]

In the middle of my chaotic life, my daughter asked me to send her something "yummy" as she sits at the bedside of a 2 year old in traction! So I made this. I didnt have fresh aspargus, and was going to add a can, but the flavour was so full, I didnt bother :) I used Mirj's oven dried tomatoes, and egg noodles, and crushed tomatoes. The flavours come together very well, even the grand-girls (2 and 4) ate it, and they have very picky tastes. They said the sauce prickled their tongue, so they had a sip of water after each mouthful!! I think this would make an excellent entree with a little rice, but I am a noodle fan :) made for Aussie swap, July 2010