Pasta With Shrimp, Asparagus, And Sun-Dried Tomatoes

• 1/4 cup drained sun-dried tomato packed in oil, sliced, 2 tablespoons oil reserved (about 2 and 1/2 ounces)
• 1 lb asparagus, trimmed, cut on diagonal into 1/2-inch pieces
• 1 lb uncooked shrimp, peeled, deveined
• 1/4 cup chopped fresh basil
• 1 large garlic clove, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dry crushed red pepper
• 1 cup chicken broth
• 1/4 cup dry white wine
• 1 tablespoon tomato paste
• 8 ounces pasta
• 1/2 cup grated parmigiano

1. Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
2. Add asparagus and saute until crisp-tender, about 5 minutes.
3. Using slotted spoon, transfer asparagus to bowl.
4. 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.
5. Transfer shrimp mixture to bowl with asparagus.
6. Add broth, wine, and tomato paste to same skillet.
7. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
8. Cook pasta in large pot of boiling salted water until 'al dente'.
9. Drain; return pasta to same pot.
10. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta.
11. Toss over medium heat until warmed through and sauce coats pasta.
12. Season with salt and pepper and serve. Makes 4 servings.
13. That's it!

tomato, shrimp, fresh basil, garlic, oregano, red pepper, chicken broth, white wine, tomato paste, pasta, parmigiano

Taken from www.food.com/recipe/pasta-with-shrimp-asparagus-and-sun-dried-tomatoes-535604 (may not work)