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Ingredients
- 20 jumbo shrimp, peeled deveined (reserve shells)
- 8 ounces asparagus spears, cut in 1-inch pieces
- 3 tablespoons olive oil
- 6 ounces cavatappi pasta, cooked, kept warm (small corkscrew pasta can be substituted)
- 1/2 teaspoon freshly chopped garlic
- 1 ounce brandy
- 1/2 cup tomato paste
- 1 cup clam stock
- 2 1/2 ounces oil-packed sun dried tomatoes, drained, sliced
- 6 ounces button mushrooms, sliced
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Recipe Info
Category : Pasta & Rice
Rating : 0
Contributor : marc
Print Recipe
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Directions
Peel and devein shrimp. In covered pan, saute shells in oil with garlic until pink. Add brandy, tomato paste and clam stock. Simmer over low heat 10 minutes; keeping pan covered. If too much of liquid has evaporated, add water. Strain and discard solids. To sauce add tomatoes, mushrooms and asparagus spears. Cook until vegetables are almost tender. Add peeled shrimp and cook until shrimp are cooked through and vegetables are tender. Remove from heat and toss with cooked pasta. Add salt and pepper to taste. Makes 4 servings.
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