Preparation:
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 to same skillet. Boil until sauce thickens slightly, stirring occasionally. about 6 minutes. Cook pasta in pot of boiling salted water until tender but firm to the bite. Drain and return pasta to same pot. Add shrimp misture, sauce, remaining 1/4 cup basil and sheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve. |
