Asparagus Penne Pasta with Shrimp and Sun-Dried Tomatoes
- Number of Servings: 4
Ingredients
1 1/2 pounds asparagus, trimmed, cut on diagonal into 1/2 inch pieces1/2 cup oil-packed sun-dried tomatoes, drained, reserve 2 tbsp oil, and chopped3 large garlic cloves1/2 cup chopped fresh basil, divided1 1/2 pounds peeled raw shrimp1/2 teaspoon 1/4 teaspoon red pepper flakes1 3/4 cups chicken broth1/2 cup white wine2 teaspoons tomato paste12 oz penne pasta1/2 cup grated Parmesan cheese1/4 cup grated Romano cheeseSalt and Pepper
In a large skillet over medium heat, saute asparagus in reserved oil from sun-dried tomatoes for 5 minutes, or until tender. Transfer asparagus to a bowl.
Add tomatoes, garlic, 1/4 cup basil, shrimp, oregano and pepper flakes to the skillet and saute until shrimp are just opague, about 3 minutes. Add to asparagus.
Add chicken broth, wine and tomato paste to the skillet and boil until thickened, about 6 minutes.
Cook pasta according to package directions. Drain and return to the same pot.
Add asparagus and shrimp, sauce, remaining basil and cheese to pasta. Toss over low heat until warmed and sauce coats pasta. Add salt and pepper to taste.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user AFISHE10.
Add tomatoes, garlic, 1/4 cup basil, shrimp, oregano and pepper flakes to the skillet and saute until shrimp are just opague, about 3 minutes. Add to asparagus.
Add chicken broth, wine and tomato paste to the skillet and boil until thickened, about 6 minutes.
Cook pasta according to package directions. Drain and return to the same pot.
Add asparagus and shrimp, sauce, remaining basil and cheese to pasta. Toss over low heat until warmed and sauce coats pasta. Add salt and pepper to taste.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user AFISHE10.
Nutritional Info Amount Per Serving
- Calories: 695.3
- Total Fat: 13.7 g
- Cholesterol: 284.2 mg
- Sodium: 1,513.8 mg
- Total Carbs: 76.7 g
- Dietary Fiber: 6.5 g
- Protein: 63.3 g
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