Mediterranean Shrimp ‘N’ Pasta

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

1. In a small bowl, pour boiling water over sun-dried tomatoes; let stand for 2 minutes. Drain and set aside. Cook fettuccine according to package directions.
2. Meanwhile, in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside. In a
3. coated with cooking spray, cook asparagus in oil for 2 minutes. Add green onions and garlic; cook and stir 1 minute longer.
4. Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turn pink. Stir in tomato sauce mixture and sun-dried tomatoes; heat through. Drain fettuccine and add to skillet; toss to coat.

boiling water, drypack, fettuccine, tomato sauce, clam juice, apple juice, curry powder, pepper, fresh asparagus, olive oil, green onions, garlic, shrimp

Taken from www.tasteofhome.com/recipes/mediterranean-shrimp-n-pasta/ (may not work)