Shrimp and Asparagus with Angel Hair Pasta

from the kitchen of Chef Cyndee

serves 4-6

AmountUnitIngredients
½boxUncooked angel hair pasta
½lbUncooked shrimp (16-20 per pound), peeled and deveined
¼tspSalt
tspCrushed red pepper flakes
2TbspOlive oil, divided
8spearsFresh asparagus (trimmed and cut into 2-inch pieces)
½CSliced fresh mushrooms
¼CChopped seeded tomato, peeled
2tspChopped green onion
½CChicken broth
1 ½tspMinced fresh basil
1 ½tspMinced fresh oregano
1 ½tspMinced fresh parsley
¼CGrated parmesan cheese
Lemon wedges
  • Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
  • In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add chicken broth and seasonings. Return shrimp to pan.
  • Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.
Cyndee picChef Cyndee