SHRIMP PENNE with ASPARAGUS & GREEN BEANS in TOMATO WINE SAUCE
1/2 pound penne pasta…………………………...3 TB butter
1/2 cup yellow or white sweet onion, minced
2-3 tsp. garlic, minced or crushed……….…..1/4 cup sweet white wine
1/4 cup balsamic vinegar…………………...…..3-4 leaves fresh Basil, slivered
3 TB tomato paste….…………….…………….....1/4 cup grated Parmesan cheese
1/2 lb. fresh asparagus (tough ends removed, sliced diagonally into 1” pieces)
10 oz. pkg. frozen Italian green beans (thawed but not cooked)
24 jumbo (about 30-40 count) raw shrimp (cleaned and peeled)
2-3 red or orange sweet mini peppers, seeded & chopped
Kosher salt & pepper to taste
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Cook penne according to package directions. Drain, but don’t rinse.
While the penne is cooking, start the shrimp and vegetables.
Heat a large, deep skillet over medium heat. When skillet is hot, add butter and saute onion until softened, (about 2 minutes). Add garlic and cook another minute.
Whisk together the wine, balsamic vinegar, and tomato paste, and stir it in, cooking until liquid is reduced by half. Then stir in the mini-peppers, green beans and asparagus. Stir just until bubbling and slightly thickened (about 3 minutes).
Add shrimp and cook, just until shrimp turn pink (just a couple of minutes ~ don’t over-cook!). Remove from heat and stir in grated Parmesan cheese and basil. Taste and add salt & pepper, as needed. Gently stir in the drained, cooked penne.
Serves 2-4