Asparagus Penne Pasta with Shrimp and Sun-Dried Tomatoes

1 1/2 pounds asparagus, trimmed, cut on diagonal into 1/2 inch pieces
1/2 cup oil-packed sun-dried tomatoes, drained, reserve 2 tbsp oil, and chopped
3 large garlic cloves
1/2 cup chopped fresh basil, divided
1 1/2 pounds peeled raw shrimp
1/2 teaspoon
1/4 teaspoon red pepper flakes
1 3/4 cups chicken broth
1/2 cup white wine
2 teaspoons tomato paste
12 oz penne pasta
1/2 cup grated Parmesan cheese
1/4 cup grated Romano cheese
Salt 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.