Prep time: 15 minutes

Cook time: 15 minutes

Serves: 2

Ingredients:

  • 3 oz angel hair pasta, uncooked
  • ½ lb. uncooked shrimp, peeled and deveined
  • ¼ tsp. salt
  • ⅛ tsp. crushed red pepper flakes
  • 2 Tb. olive oil, divided
  • 8 fresh trimmed asparagus spears, cut into 2-inch pieces
  • ½ cup fresh mushrooms, sliced
  • ¼ cup seeded tomato, peeled and chopped
  • 4 garlic cloves, minced
  • 2 tsp. green onion, chopped
  • ½ cup white wine or chicken broth
  • 1½ tsp. fresh basil, chopped
  • 1½ tsp. fresh oregano, minced
  • 1½ tsp. fresh parsley, minced
  • 1½ tsp. fresh thyme, minced
  • ¼ cup grated parmesan cheese
  • Lemon wedges

Directions:

  • 1

    Cook the pasta according to package directions.

  • 2

    While pasta cooks, sprinkle shrimp with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil on medium-high heat. Add shrimp. Stir fry until pink or about 2-3 minutes. Transfer cooked shrimp to a bowl and keep warm.

  • 3

    Add the asparagus, mushrooms, tomatoes, garlic and green onion to the same skillet, and saute in the remaining olive oil for 5 minutes or until vegetables are crisp and tender. Add wine or broth and seasonings. Return the shrimp to the pan and stir.

  • 4

    Drain pasta and gently toss with shrimp mixture. Cook and stir for 1 to 2 minutes or until heated through. Sprinkle dish with parmesan cheese. Serve with lemon wedges.

Tips:

  • To help prevent pasta noodles from sticking together while cooking, add a drizzle of olive oil to the pot while the water boils.
  • Love fresh pasta? Make a batch a day or two ahead of time or pick up a package in your grocery’s refrigerated section.