Ingredients:

½ lb cooked shrimp

1 bunch asparagus, cut on diagonal into ½ inch pieces

1 small container sun-dried tomatoes, chopped

3 garlic cloves, chopped

1 ¾ C vegetable broth

½ C dry white wine

1 small can tomato paste

12 oz penne pasta

½ C nutritional yeast

smoked sea salt to taste

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Directions:

Saute asparagus in broth for 5 minutes. Set aside.

In skillet, mix shrimp, sun-dried tomatoes, garlic, broth, wine, and tomato paste. Boil until thickened.

Cook and drain pasta.

Mix and serve with nutritional yeast on top.