3 cups fresh broccoli florets
1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil 2 shallots, finely chopped
1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
1/4 to 1/2 tsp. crushed red pepper
1/4 cup snipped fresh basil
1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.
2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.
3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.
Calories 526, Total Fat (g) 19, Saturated Fat (g) 3, Monounsaturated Fat (g) 12, Polyunsaturated Fat (g) 3, Cholesterol (mg) 172, Sodium (mg) 394, Carbohydrate (g) 55, Total Sugar (g) 3, Fiber (g) 5, Protein (g) 34, Vitamin C (DV%) 141, Calcium (DV%) 12, Iron (DV%) 28, Percent Daily Values are based on a 2,000 calorie diet