Pasta Angelini

Cut sun-dried tomatoes into narrow strips with scissors. If desired, slice shrimp lengthwise into halves.

Gently toast pine nuts in a toaster oven until slightly tan colored and aromatic. Do not burn.

In a frying pan, melt butter and flavor with crushed garlic. Add red olive oil from sun-dried tomato bottle.

When hot, lightly cook shrimp. Remove and set aside.

In the same pan, add asparagus and simmer over low heat for 7 minutes or until limp and bright green.

Add sun-dried tomatoes and simmer another 10 minutes.

Add salt, pepper, more garlic, capers, water chestnuts, shredded herbs, and pine nuts. Stir until sizzling.

Add shrimp back into pan and cook another 10 to 15 minutes until all is hot and mixed.

Meanwhile, cook pasta according to package directions until perfectly done.

Either top the cooked noodles with the sauce, or use a screen ladle to transfer pasta from its boiling water directly into the pan with the mix.

Add butter, olive oil, finely shredded Parmesan cheese, and 1/3 cup of pasta water. Mix all together.