Ingredients
3 oz uncooked pasta
8 - 14 jumbo shrimp, peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil
8 fresh asparagus spears
1/2 cup sliced fresh mushrooms
1/4 cup chopped, seeded peeled tomato
4 garlic cloves, minced
1/2 cup white wine or chicken broth
1 1/2 teaspoons each of minced basil, oregano, parsley, and thyme
1/4 cup grated parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. Heat 1 tablespoon of olive oil in a large skillet. 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, and garlic in remaining oil for 5 minutes or until vegetables are crisp-tender. Add wine or broth, basil and all spices to sauce and heat for 2 minutes. Return shrimp to the pan and gently toss in sauce.
Serve over pasta and sprinkle with parmesan cheese.
