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1
Mix in a bowl - chipotle powder, paprika, cajun, thyme and rosemary.
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2
This will be our spice blend.
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3
Heat the olive oil over medium heat in a skillet.
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4
Add the finely chopped garlic and red pepper flakes and stir for a minute.
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5
Then add HALF the spice blend and mix well.
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6
Now is the time to add a tiny bit of butter for flavor if you want - I rarely do.
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7
Add the shrimp and let it cook for 2 minutes before stirring.
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8
Toss the shrimp in the mixture for a minute more, then remove into a bowl and keep warm.
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9
Into your skillet, add the white wine and the other half of your spice blend.
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10
Stir.
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11
Cook until the wine comes to a boil then reduces to almost half.
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12
In the meantime, cook your pasta according to package directions.
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13
Back to your sauce - add the half and half, mix well.
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14
Season to taste with salt.
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15
Taste and adjust the spice to your taste (add more spice blend to make it spicier or more half n half to make it milder).
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16
Remove the sauce from heat before the cream starts to boil.
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17
Pour the sauce into cooked, drained pasta, add the shrimp you set aside earlier and toss.
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18
Cover, set aside.
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19
Put the same skillet back on heat, spray with cooking spray and add the asparagus.
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20
Cook for a few minutes until tender crisp.
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21
In the meantime, place the sun-dried tomatoes in a small bowl and pour boiling water over it.
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22
Let it soak for 2 minutes, then drain and squeeze out the water.
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23
Add the asparagus and sun-dried tomatoes into the pasta and toss.
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24
Serve the pasta topped with grated good quality parmesano-reggiano and some chopped parsley.
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25
Pasta will taste better when it is kept covered for a while to allow the pasta to soak the sauce.
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26
It will also taste better when served with homemade bread brushed lightly with garlic butter and the rest of that bottle of wine.
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27
Enjoy!
