Mediterranean Shrimp 'n' Pasta

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Preparation time: 15 mins
Cooking time: 20 mins

Difficulty: Easy - for beginners
Serves: 4 servings


•1 cup boiling water
•1/2 cup dry-pack sun-dried tomatoes, chopped
•6 ounces uncooked fettuccine
•1 can (8 ounces) tomato sauce
•2 tablespoons clam juice
•2 tablespoons unsweetened apple juice
•1 teaspoon curry powder
•1/4 teaspoon pepper
•1 pound fresh asparagus, trimmed and cut into 1-inch pieces
•1 tablespoon olive oil
•1/2 cup thinly sliced green onions
•2 garlic cloves, minced
•1 pound uncooked medium shrimp, peeled and deveined


•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.
• 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.
• 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.


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