from the kitchen of Chef Cyndee
serves 4-6
| Amount | Unit | Ingredients |
| ½ | box | Uncooked angel hair pasta |
| ½ | lb | Uncooked shrimp (16-20 per pound), peeled and deveined |
| ¼ | tsp | Salt |
| ⅛ | tsp | Crushed red pepper flakes |
| 2 | Tbsp | Olive oil, divided |
| 8 | spears | Fresh asparagus (trimmed and cut into 2-inch pieces) |
| ½ | C | Sliced fresh mushrooms |
| ¼ | C | Chopped seeded tomato, peeled |
| 2 | tsp | Chopped green onion |
| ½ | C | Chicken broth |
| 1 ½ | tsp | Minced fresh basil |
| 1 ½ | tsp | Minced fresh oregano |
| 1 ½ | tsp | Minced fresh parsley |
| ¼ | C | Grated 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.
 | Chef Cyndee |