Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lisa Caiazza of Franklin Square, New York, writes, At the Manhattan law office where I'm a legal secretary, it seems as though the phones are always ringing. And if it isn't the phones that have me occupied, then there are lots of documents that need my attention. By the time I get home from the city, I usually have only about 45 minutes to put together dinner for my husband, Angelo, and myself. Still, that's enough time to make something filling and delicious, like a salad and a hearty pasta or soup. A quick and flavorful pasta dish that's special enough for company. Ingredients:
1/2 cup drained oil-packed sun-dried tomatoes |
1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces |
1 1/4 pounds uncooked shrimp, peeled, deveined |
1/2 cup chopped fresh basil |
2 large garlic cloves, chopped |
1/2 teaspoon dried oregano |
1/4 teaspoon dried crushed red pepper |
1 3/4 cups canned low-salt chicken broth |
1/2 cup dry white wine |
2 tablespoons tomato paste |
12 ounces penne pasta |
3/4 cup grated parmesan cheese |
Directions:
1. Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté 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.
2. Cook pasta in large pot of boiling salted water until tender but still firm to bite. 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 and pepper and serve.
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