Lisa Caiazza of Franklin Square, New York, writes, “At the Manhattan law office where I’m a legal secretary, it seems as though the phones are always ringing. And if it isn’t the phones that have me occupied, then there are lots of documents that need my attention. By the time I get home from the city, I usually have only about 45 minutes to put together dinner for my husband, Angelo, and myself. Still, that’s enough time to make something filling and delicious, like a salad and a hearty pasta or soup.”

A quick and flavorful pasta dish that’s special enough for company.

Makes 4 servings.

INGREDIENTS

  • 1/2cup drained oil-packed sun-dried tomatoes (about 2 1/2 ounces), sliced, 2 tablespoons oil reserved
  • 1pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
  • 1 1/4pounds uncooked shrimp, peeled, deveined
  • 1/2cup chopped fresh basil
  • 2large garlic cloves, chopped
  • 1/2teaspoon dried oregano
  • 1/4teaspoon dried crushed red pepper
  • 1 3/4cups canned low-salt chicken broth
  • 1/2cup dry white wine
  • 2tablespoons tomato paste12ounces penne pasta
  • 3/4cup grated parmesan cheese

    DIRECTIONS

    Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté 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 sauté 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 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.