PENNE WITH SHRIMP, ASPARAGUS & SUN-DRIED TOMATOES

Penne With Shrimp, Asparagus & Sun-Dried Tomatoes image

Provided by Lisa in Acworth

Categories Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.