Shrimp, Asparagus & Sundried Tomatoes Recipe

Name: Shrimp, Asparagus & Sundried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1/2- 3/4 cup drained oil-packed sun-dried tomatoes; 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; 4 large garlic cloves, chopped; 1/2 teaspoon dried oregano; 1/4 teaspoon dried crushed red pepper; 1 cup heavy cream; 1 (14- to 15-ounce) can diced tomatoes; 12 ounces penne pasta; 3/4 cup grated Parmesan cheese

Servings: persons

Ingredients
1/2- 3/4 cup drained oil-packed sun-dried tomatoes
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
4 large garlic cloves, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 cup heavy cream
1 (14- to 15-ounce) can diced tomatoes
12 ounces penne pasta
3/4 cup grated Parmesan cheese

1
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 cream and tomatoes 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.

929

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Ingredients, 1/2- 3/4 cup drained oil-packed sun-dried tomatoes, 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces, 1 1/4 pounds uncooked shrimp, peeled, deveined, and more.

Yes, Shrimp, Asparagus & Sundried Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp, Asparagus & Sundried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions