Angel Hair Pasta with Shrimp and Asparagus- Cooking for 2

8 unpeeled jumbo fresh shrimp 4-ozs. angel hair pasta, uncooked 1/4 cup olive oil 2 Tbsp. minced garlic 1 tsp. chopped shallots 6 stalks asparagus, cut into 2-in. pieces 1/4 cup peeled, seeded, diced tomato 1/2 cup sliced mixed mushrooms Salt to taste 1/8 tsp. dried crushed red pepper or

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  1. #1
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    Default Angel Hair Pasta with Shrimp and Asparagus

    8 unpeeled jumbo fresh shrimp
    4-ozs. angel hair pasta, uncooked
    1/4 cup olive oil
    2 Tbsp. minced garlic
    1 tsp. chopped shallots
    6 stalks asparagus, cut into 2-in. pieces
    1/4 cup peeled, seeded, diced tomato
    1/2 cup sliced mixed mushrooms
    Salt to taste
    1/8 tsp. dried crushed red pepper or to taste
    1/2 cup dry white wine
    1 Tbsp. each of chopped fresh basil, oregano, thyme and parsley
    1/4 cup freshly grated Parmesan cheese

    Peel and devein shrimp; set aside.

    Cook pasta according to package directions; drain and set aside.

    Heat a 9-in. skillet over high heat 1 minute; add oil, and heat 10 seconds. Add shrimp, garlic, and shallots; cook, stirring constantly, 2-3 minutes or until shrimp turn pink.

    Add asparagus and next 4 ingredients; stir in wine, scraping bottom of skillet to loosen any particles, if necessary.

    Add pasta, basil, and the remaining ingredients. Toss gently.

    Serve immediately.
    Serves 2

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