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Asparagus 'n' Shrimp with Angel Hair

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

Printed from tasteofhome.com Oct 13, 2008

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Asparagus 'n' Shrimp with Angel Hair cont.

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 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.