Tuesday, June 15, 2010

Penne with Shrimp, Asparagus and Sun-Dried Tomatoes

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 3 tbsp. oil reserved
1.5 pounds asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 3/4 -2 pounds uncooked shrimp, peeled, deveined
3/4 cup chopped fresh basil (reserve 1/2 for end of recipe)
3 large garlic cloves, chopped
3/4 teaspoon dried oregano
1/3 teaspoon dried crushed red pepper
2 2/3 cups canned low-salt chicken broth
3/4 cup dry white wine
3 tablespoons tomato paste
1 lb. penne pasta
1 cup grated Parmesan cheese


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, ½ of the basil, and all of the 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.

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 basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Freezer Preparation

In large skillet over medium-high heat, sauté asparagus in 2-3 tbsp. olive oil (if you are not opening jars of sun-dried tomatoes) for 2-3 minutes and remove with slotted spoon while still crisp. In same pan add chicken broth, wine and tomato paste and boil until sauce thickens slightly, stirring occasionally, about 6 minutes. Allow asparagus and broth to cool separately and then combine in freezer bag. Save shrimp preparation until day of serving.

To serve from freezer

Use reserved tomato oil to sauté shrimp, sun-dried tomatoes, herbs & spices as described in recipe. Transfer shrimp mixture to a bowl when done. Add thawed asparagus/sauce mixture to same skillet and warm, covered, until asparagus reaches desired tenderness (crisp-tender). Follow remainder of recipe regarding pasta preparation and combining.

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