Ingredients
1 cup boiling water1/2 cup dry-pack sun-dried tomatoes, chopped6 ounces uncooked fettuccine1 can (8 ounces) tomato sauce2 tablespoons clam juice2 tablespoons unsweetened apple juice1 teaspoon curry powder1/4 teaspoon pepper1 pound fresh asparagus, trimmed and cut into 1-inch pieces1 tablespoon olive oil1/2 cup thinly sliced green onions2 garlic cloves, minced1 pound uncooked medium shrimp, peeled and deveined
Preparation
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.
