Mediterranean Shrimp 'n' Pasta

• Seafood

  • 2 tbsp Clam, juice
  • 1 lb Shrimp, medium

• Produce

  • 1 lb Asparagus, fresh
  • 2 Garlic cloves
  • 1/2 cup Green onions
  • 1 dry 2 cup dry-pack Sun dried tomatoes

• Condiments

  • 1 can Tomato sauce

• Pasta & Grains

  • 6 oz Fettuccine

• Baking & Spices

  • 1 tsp Curry powder
  • 1/4 tsp Pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Drinks

  • 2 tbsp Apple juice, unsweetened

• Liquids

  • 1 cup Water

Found on tasteofhome.com

Description

Ingredients

• 1 cup boiling water
• 1/2 cup dry-pack sun-dried tomatoes, chopped
• 6 ounces uncooked fettuccine
• 1 can (8 ounces) tomato sauce
• 2 tablespoons clam juice
• 2 tablespoons unsweetened apple juice
• 1 teaspoon curry powder
• 1/4 teaspoon pepper
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 cup thinly sliced green onions
• 2 garlic cloves, minced
• 1 pound uncooked medium shrimp, peeled and deveined

Directions

• Directions In a small bowl, pour boiling water over sun-dried tomatoes; let stand for 2 minutes. Drain and set aside. Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside. In a large nonstick skillet coated with cooking spray, cook asparagus in oil for 2 minutes. Add green onions and garlic; cook and stir 1 minute longer. Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turn pink. Stir in tomato sauce mixture and sun-dried tomatoes; heat through. Drain fettuccine and add to skillet; toss to coat. Yield: 4 servings. Originally published as Mediterranean Shrimp 'n' Pasta in Light & Tasty April/May 2005, p47 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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