Angel Hair Pasta with Shrimp and Asparagus

[Melissa Burnell]

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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