Asparagus 'n' Shrimp with Angel Hair Recipe

By sltaylor

Ingredients

• 3 ounces uncooked angel hair pasta
• 8 uncooked jumbo shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil, divided
• 8 fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped seeded peeled tomato
• 4 garlic cloves, minced
• 2 teaspoons chopped green onion
• 1/2 cup white wine or chicken broth
• 1-1/2 teaspoons each minced fresh basil, oregano, parsley and thyme
• 1/4 cup grated Parmesan cheese

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 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.
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.
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.