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Title: Asparagus 'n' Shrimp w/Angel Hair
Categories: Seafood, Vegetables, Herbs, Pasta, Chilies
Yield: 2 servings

3 oz Uncooked angel hair pasta
1/2 lb Uncooked (U-20) shrimp;
- peeled, deveined
1/4 ts Salt
1/8 ts Crushed red pepper flakes
2 tb Olive oil; divided
8 Fresh asparagus spears;
- trimmed, in 2" pieces
1/2 c Sliced fresh mushrooms
1/4 c Chopped seeded tomato;
- peeled
4 cl Garlic; minced
2 ts Chopped green onion
1/2 c White wine
1 1/2 ts Minced fresh basil
1 1/2 ts Minced fresh oregano
1 1/2 ts Minced fresh parsley
1 1/2 ts Minced fresh thyme
1/4 c Grated Parmesan cheese
Lemon wedges

Cook pasta according to package directions. Meanwhile,
sprinkle shrimp with salt and pepper flakes. In a large
skillet or wok, 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 wine 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.

Shari Neff, Takoma Park, Maryland

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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