This dish is good for a weeknight dinner but if I wanted to spruce it up a bit I would probably add a cup or so of heavy cream when I added the tomatoes in order to give it a richer flavor. If you can't find the diced tomatoes with basil, garlic, and oregano; just add a teaspoon each of dried basil, dried oregano, and garlic powder with the tomatoes.
Shrimp, Asparagus, and Penne Pasta
8 oz. uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
2 cups (1-inch) sliced asparagus (about 3/4 pound)
1/2 cup chopped onion
1 teaspoon bottled minced garlic or 1 clove garlic, minced
1/2 pound peeled and deveined medium shrimp
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup (1 ounce) fresh Parmesan cheese
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, onion, garlic, and shrimp; sauté for 5 minutes. Add oregano, pepper, and tomatoes; cook over medium-low heat 5 minutes or until thoroughly heated.
Stir in cooked pasta; sprinkle with cheese.