Asparagus 'n' Shrimp with Angel Hair |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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âWeâve all heard that the way to a manâs heart is through his stomach, so when I plan a romantic dinner, this is one dish I like to serve,â says Shari Neff of Takoma Park, Maryland. âItâs easy on the budget and turns out perfectly for two.â Ingredients:
3 ounces uncooked angel hair pasta |
8 uncooked jumbo shrimp, 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 peeled tomato |
4 garlic cloves, minced |
2 teaspoons chopped green onion |
1/2 cup white wine or chicken broth |
1-1/2 teaspoons each minced fresh basil, oregano, parsley and thyme |
1/4 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. Heat 1 tablespoon oil in a large skillet or wok; stir-fry shrimp for 2-3 minutes or until pink. Remove with a slotted spoon and keep warm.
2. In the same skillet, stir-fry the asparagus, mushrooms, tomato, garlic and onion in remaining oil for 5 minutes or until vegetables are crisp-tender. Add wine or broth, basil, oregano, parsley and thyme.
3. Return shrimp to the pan. Drain pasta; add to shrimp mixture and toss gently. Cook and stir for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 2 servings.
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