Mediterranean Shrimp ‘n’ Pasta

Name: Mediterranean Shrimp 'n' Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 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

Sun-dried tomatoes and curry take center stage in this pasta dish. This is one of my husband's favorites for special occasions. — Shirley Kunde, Rhinelander, Wisconsin

Ingredients

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

Directions

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 sauce mixture and sun-dried tomatoes; heat through. Drain fettuccine and add to skillet; toss to coat.

Nutrition Facts

1-1/2 cups: 368 calories, 6g fat (1g saturated fat), 173mg cholesterol, 702mg sodium, 46g carbohydrate (8g sugars, 5g fiber), 32g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Originally published as Mediterranean Shrimp & Asparagus in Light & Tasty April/May 2005