Ingredients
1/4 cup olive oil
3 cloves of garlic (sliced)
1 can low sodium chichen broth
15 spears of asparagus (blanched)
12 sundried tomatoes (in oil) sliced into pieces.
1 lb. jumbo shrimp
2 tbs. crush red pepper
salt & ground pepper
2 tsp. of Dijohn mustard
1 lb. of pasta
Preparation
In skillet, saute shrimp with 2 tsps. oil and crushed red pepper (about 4 minutes) - put aside. Begin cooking pasta according to package directions. In skillet, saute olive oil, garlic; add 1/2 can of chicken broth, salt, pepper, and mustard and whisk together until smooth. Add sundried tomatoes, asparagus and shrimp. When pasta is done, use slotted spoon and place pasta into skillet with mixture. Coat pasta well, add parmagianno cheese and Serve.
