3 ounces uncooked angel hair pasta

1/2 pound uncooked shrimp (16-20 per pound), 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 tomato, peeled

4 garlic cloves, minced

2 teaspoons chopped green onion

1/2 cup white wine or chicken broth

1-1/2 teaspoons minced fresh basil

1-1/2 teaspoons minced fresh oregano

1-1/2 teaspoons minced fresh parsley

1-1/2 teaspoons minced fresh thyme

1/4 cup 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.


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