How to make it

  • Bring water to boil in two large pots.
  • Snap tough ends off of asparagus and cook for 5 minutes in first pot over medium heat, then remove from pot.
  • Shock asparagus in ice water bath to stop cooking.
  • drain and slice diagonally into 1" pieces and set aside.
  • Add pasta to second pot and cook as per package instructions to "al dente" stage.
  • In a large saute pan, heat oil and saute garlic for 1 minute until tender (no color).
  • Add shrimp, stirring, and 1/2 can of chicken stock.
  • Cover and simmer 2 minutes.
  • Add the mushrooms, sun-dried tomatoes and another 1/2 can of stock.
  • Cover, and simmer another minute or so.
  • Add the plum tomatoes, asparagus, and remaining stock.
  • Cover, and heat through.
  • Drain pasta and combine with the sauce in a large bowl.
  • Serve and sprinkle with romano cheese.

Reviews & Comments 4

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    " It was excellent "
    tablescape ate it and said...
    All the information on your pages is from so long ago. Are you still monitoring your page and your recipes? I sure hope so, because I really am in sinc with your style of preparing food. Thanks.
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    " It was excellent "
    lovethedepp ate it and said...
    Aspargus, pasta and seafood-these are a few of my favorite things-how melodic! YummY!
    Was this review helpful? Yes Flag
    " It was excellent "
    pat2me ate it and said...
    Wow, this sounds wonderful! Scared me for a minute....thought I was going to have to get a butterfly net!
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    " It was excellent "
    chefelaine ate it and said...
    Wonderful!!! Thank you for sharing this, Doc Joe :+D
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