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- Penne con Gamberetti, Asparagi, Pomodori Essiccati
- (Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes)
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- Ingredients:
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- 1/2 cup drained oil-packed sun-dried tomatoes (about 2 and 1/2 ounces), sliced, 2 tablespoons oil reserved
1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 and 1/4 pounds uncooked shrimp, peeled, deveined
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 and 3/4 cups chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
12 ounces Penne pasta
3/4 cup grated Parmesan cheese
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- Directions:
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- Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
Add asparagus and saute until crisp-tender, about 5 minutes.
Using slotted spoon, transfer asparagus to bowl.
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.
Transfer shrimp mixture to bowl with asparagus.
Add broth, wine, and tomato paste to same skillet.
Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
Cook pasta in large pot of boiling salted water until 'al dente'.
Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta.
Toss over medium heat until warmed through and sauce coats pasta.
Season with salt and pepper and serve. Makes 4 servings.
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- That's it!
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