Ingredients:
8 unpeeled jumbo fresh shrimp
4 ounces angel hair pasta, uncooked
1/4 cup olive oil
2 tablespoons minced garlic
1 teaspoon chopped shallots
6 fresh asparagus spears, cut into 2 inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup peeled seeded and diced tomatoes
1/4 teaspoon salt
1/8 teaspoon dried crushed red pepper flakes
1/2 cup chablis or 1/2 cup other dry white wine
1/4 cup freshly grated parmesan cheese
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Directions:
Peel and devein shrimp; set aside.
Cook pasta according to package directions; drain and set aside.
Heat a 9″ skillet over high heat 1 minute; add olive oil, and heat 10 seconds.
Add shrimp, garlic, and shallot; cook, stirring constantly, 2 to 3 minutes or until shrimp turn pink.
Add asparagus and next 4 ingredients; stir in wine, scaping particles that cling to bottom of skillet, if necessary, add pasta, parmesan cheese, and remaining ingredients; toss gently.
Serve immediately over angel hair pasta.
Servings: 2
Time preparation: 14 min.
Time total: 29 min.