Pasta With Shrimp, Asparagus, And Sun-Dried Tomatoes - cooking recipe

Ingredients

1/4 cup drained sun-dried tomato packed in oil, sliced, 2 tablespoons oil reserved (about 2 and 1/2 ounces)
1 lb asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 lb uncooked shrimp, peeled, deveined
1/4 cup chopped fresh basil
1 large garlic clove, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dry crushed red pepper
1 cup chicken broth
1/4 cup dry white wine
1 tablespoon tomato paste
8 ounces pasta
1/2 cup grated parmigiano

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 paste to same skillet.
Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
Cook pasta in large pot of boiling salted water until 'al dente'.
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. Makes 4 servings.
That's it!