Shrimp, Asparagus & Sundried Tomatoes
- Ingredients
- 1/2- 3/4 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
- 4 large garlic cloves, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried crushed red pepper
- 1 cup heavy cream
- 1 (14- to 15-ounce) can diced tomatoes
- 12 ounces penne pasta
- 3/4 cup grated Parmesan cheese
- 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 sun-dried 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 cream and tomatoes to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
- 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.
ingredients, drained oil, fresh basil, oregano, red pepper, heavy cream, penne pasta, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/shrimp-asparagus-sundried-tomatoes-50046561 (may not work)