Shrimp and Asparagus with Angel Hair Pasta


Shrimp and Asparagus with Angel Hair Pasta
  1. 3 oz uncooked angel hair pasta
  2. 8 uncooked jumbo shrimp, peeled and deveined
  3. 1/4 t salt
  4. 1/8 t crushed red pepper flakes
  5. 2 T olive oil, divided
  6. 8 fresh asparagus spears, trimmed and cut into 2-inch pieces
  7. 1/2 c sliced fresh mushrooms
  8. 1/4 c chopped seeded peeled tomato
  9. 4 garlic cloves, minced
  10. 2 t chopped green onion
  11. 1/2 c white wine or chicken broth
  12. 1-1/2 t each minced fresh basil, oregano, parsley and thyme
  13. 1/4 c grated Parmesan cheese
  1. Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. Heat 1 tablespoon oil in a large skillet or wok; stir-fry shrimp for 2-3 minutes or until pink. Remove with a slotted spoon and keep warm.
  2. In the same skillet, stir-fry the asparagus, mushrooms, tomato, garlic and onion in remaining oil for 5 minutes or until vegetables are crisp-tender. Add wine or broth, basil, oregano, parsley and thyme.
  3. Return shrimp to the pan. Drain pasta; add to shrimp mixture and toss gently. Cook and stir for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 2 servings.