Ingredients (serves 4):
- 1/2 cup drained oil-packed sundried tomatoes (about 2-1/2 ounces), sliced, reserve the oil
- 1 lb asparagus, trimmed, cut on diagonal into 1/2 inch pieces
- 1-1/4 lbs uncooked prawns, peeled, deveined
- 1/2 cup chopped fresh basil
- 2 large garlic cloves, chopped
- 1/2 tsp dried oregano
- 1/4 tsp dried crushed red pepper
- 1-3/4 cups canned low-salt chicken broth
- 1/2 cup dry white wine
- 2 T. tomato paste
- 12 ounces penne pasta
- 3/4 cup grated parmesan cheese (optional - if you don't like to mix fish and cheese flavors, skip this and add a little more salt at the end, and a little lemon zest)
Heal oil reserved from dried tomatoes in heavy large skillet over medium high heat. Add asparagus and saute until crisp-tender, about 5 minutes. Transfer asparagus to a bowl.
Add sundried tomatoes, prawns, 1/4 cup basil, garlic, oregano and red pepper to same skillet and saute until the prawns are just opaque in the center, aobut 3 minutes. Transfer shrimp mix to the bowl with asparagus. Add broth, wine and tomato paste to the same skillet. Boil until sauce thickens slights, stirring occasionally, about 6 minutes.
Cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain; return pasta to same pot, Add prawn mix, sauce, remaining 1/4 cup of basil (and cheese if you like). Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.