Mediterranean Shrimp 'n' Pasta

• 1 cup boiling water
• 12 cup sun-dried tomato, chopped
• 12 ounces uncooked fettuccine
• 1 (8 ounce) can tomato sauce
• 2 tablespoons clam juice
• 2 tablespoons unsweetened apple juice
• 1 teaspoon curry powder
• 14 teaspoon pepper
• 1 lb fresh asparagus, trimmed and cut into 1 inch pieces
• 1 tablespoon olive oil
• 12 cup thinly sliced green onion
• 2 garlic cloves, minced
• 1 lb medium shrimp, peeled and deveined

1. In small bowl, pour boiling water over tomatoes.
2. Let stand for 2 minutes.
3. Drain and set aside.
4. Cook fettuccine according to package directions.
5. Meanwhile in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside.
6. In a large nonstick skillet coated with olive oil, cook asparagus for 2 minutes.
7. Add green onions and garlic; cook and stir 2 minutes longer.
8. Stir in shrimp.
9. Cook and stir 3 minutes longer or until shrimp turns pink.
10. (If you get the frozen shrimp, don't cook as long - the shrimp is already cooked.)
11. Stir in tomato mixture and tomatoes; heat through.
12. Drain fettuccine and add to skillet; heat through.
13. *The longer this dish sits - the sauce will thicken.

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

Taken from www.food.com/recipe/mediterranean-shrimp-n-pasta-306238 (may not work)