Ingredients
1/2
cup drained oil-packed sun-dried tomatoes (about 2 1/2 ounces), sliced, 2 tbsp oil reserved
1
pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1
1/4 pounds uncooked shrimp, peeled, deveined
1/2
cup chopped fresh basil
2
large garlic cloves, chopped
1/4
tsp dried crushed red pepper
1
3/4 cups canned low-salt chicken broth
3/4
cup grated Parmesan cheese
Directions
1.
Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté 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 sauté 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.
2.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. 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.
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