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Asparagus 'n' Shrimp with Angel Hair

“We’ve all heard that the way to a man’s heart is through his stomach, so when I plan a romantic dinner, this is one dish I like to serve,” says Shari Neff of Takoma Park, Maryland. “It’s easy on the budget and turns out perfectly for two.”

2 ServingsPrep/Total Time: 30 min.

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

Directions

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

2 of 2

Asparagus 'n' Shrimp with Angel Hair (continued)

Directions (continued)

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.

Nutrition Facts: 1-3/4 cups equals 488 calories, 19 g fat (4 g saturated fat), 132 mg cholesterol, 584 mg sodium, 41 g carbohydrate, 3 g fiber, 29 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.