Dinner

Shrimp, Asparagus, and Sun Dried Tomato Pasta is for Dinner.

Shrimp, Asparagus, and Sun Dried Tomato Pasta takes 50 minutes to prepare.

Shrimp, Asparagus, and Sun Dried Tomato Pasta takes 10 minutes to cook.

Shrimp, Asparagus, and Sun Dried Tomato Pasta makes 4 servings.

The ingredients for Shrimp, Asparagus, and Sun Dried Tomato Pasta are:

Pasta:
3 cups all-purpose flour
1 tsp salt (can omit)
3 large eggs
3 Tbsp oil

Recipe:
Homemade pasta recipe OR 12-16 oz of egg noodles or fettuccine.
1 medium onion
1 tsp olive oil
3 cloves garlic, minced
1.5 cups asparagus, cut into 1" pieces
3 oz sun-dried tomatoes
2 cups water
2 tsp Better than Bouillon lobster base
12 oz shrimp (cooked or raw, shelled)

Parmesan cheese and fresh basil for garnish (optional, and not included in nutrition)

Here is how you make Shrimp, Asparagus, and Sun Dried Tomato Pasta:

Make the homemade pasta:Mix the flour and salt in a stand mixer with a dough hook (or food processor with dough blade). Beat eggs and oil together in small bowl until mixed and add to flour and salt. Mix (or process) until dough forms a ball, adding water if needed. Let stand 30 minutes for gluten to develop. Using pasta rollers/cutters or a rolling pin and knife, roll out and cut into fettuccine shape noodles.In a large pot, boil water for pasta. If not using fresh pasta, cook according to package directions. If using fresh pasta, wait to drop the noodles in the water.In a large skillet, saute the onion until translucent in a teaspoon of olive oil. Add the garlic and stir a minute until fragrant. Add the asparagus, sun-dried tomatoes, water, and lobster base. Bring to a boil and cook for 5 minutes or until asparagus is bright green and tender.If using fresh noodles, drop them in the boiling water. They take only about 2-3 minutes to cook. Add the shrimp to the skillet. If cooked, they only need to be warmed; if raw, ensure they are cooked thoroughly, about 2-3 minutes or until opaque.Drain pasta; add to the skillet and toss. Garnish with Parmesan cheese and fresh basil.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user DMARTIN302.

The nutritional information for Shrimp, Asparagus, and Sun Dried Tomato Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 634.7

• Total Fat: 17.2 g
• Cholesterol: 306.6 mg
• Sodium: 1,043.4 mg
• Total Carbs: 83.6 g
• Dietary Fiber: 5.6 g
• Protein: 35.5 g