Penne With Shrimp, Asparagus, and Parmesan

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

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

penne, olive oil, garlic, tomatoes, chicken broth, asparagus, fresh basil, parmesan cheese, shrimp

Taken from www.food.com/recipe/penne-with-shrimp-asparagus-and-parmesan-334971 (may not work)