““The failure or incomplete success of a recipe oftentimes depends upon some little detail that has been misunderstood or overlooked in the preparation.”” A Book for A Cook, The Pillsbury Co. (1905)

Pasta with Shrimp, Asparagus & Sun-Dried Tomato

Hands-on time: 30 minutes
Time to table: 40 minutes
Serves 4

  • Hot, salted water
  • 8 ounces pasta (especially good made with whole wheat spaghetti pasta)
  • 1 pound asparagus, steamed & cut in two-inch lengths
  • 1 tablespoons olive oil (use the oil from the sun-dried tomatoes if they're oil-packed)
  • 1/2 cup chopped sun-dried tomatoes
  • 1 pound peeled, deveined shrimp
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried oregano
  • Red pepper flakes to taste
  • 1 3/4 cups chicken broth
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • Salt & pepper to taste
  • 1/2 cup fresh basil, cut in ribbons
  • Sprinkle of fresh Parmesan cheese for garnish


Bring the salted pasta water to boil. Cook pasta according to instructions. Steam asparagus.

Heat the oil in a large skillet over MEDIUM HIGH until shimmery. Add the tomatoes, shrimp, garlic, oregano and red pepper flakes and cook til shrimp are just opaque, stirring frequently and adjusting heat as necessary. Transfer shrimp mixture to large bowl. Using the same skillet, add the broth, wine and tomato paste and cook until just beginning to thicken, about 5 minutes.

Add sauce, asparagus and cooked pasta to the shrimp mixture. Season with salt and pepper. Stir in the basil. Transfer to four serving plates and top each serving with fresh Parmesan.

Copyright © July 3, 2008