Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  drained oil pascked sun-dried tomatoes
  1              pound  asparagus -- trimed cut diagonal
                        -- cut in, 1/2-inch pieces
  1 1/4         pounds  uncooked shrimp -- peeled-deveined
     1/2           cup  chopped fresh basil
  2             cloves  garlic - chopped
     1/2      teaspoon  dried oregano
     1/2      teaspoon  dried crushed red pepper
  1 3/4           cups  canned low-salt chicken broth
     1/2           cup  dry white wine
  2        tablespoons  tomato puree
  12            ounces  penne pasta
     3/4           cup  grated parmesan cheese

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.

Nutritional Information:

413 Calories (kcal); 5g Total Fat; (10% calories from fat); 19g Protein; 67g Carbohydrate; 12mg Cholesterol; 314mg Sodium