Difficulty: Easy - for beginners
Serves: 4 servings
â€¢1 cup boiling water
â€¢1/2 cup dry-pack sun-dried tomatoes, chopped
â€¢6 ounces uncooked fettuccine
â€¢1 can (8 ounces) tomato sauce
â€¢2 tablespoons clam juice
â€¢2 tablespoons unsweetened apple juice
â€¢1 teaspoon curry powder
â€¢1/4 teaspoon pepper
â€¢1 pound fresh asparagus, trimmed and cut into 1-inch pieces
â€¢1 tablespoon olive oil
â€¢1/2 cup thinly sliced green onions
â€¢2 garlic cloves, minced
â€¢1 pound uncooked medium shrimp, peeled and deveined
â€¢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.
â€¢ 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.
â€¢ Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turn pink. Stir in tomato mixture and sun-dried tomatoes; heat through. Drain fettuccine and add to skillet; heat through. Yield: 4 servings.