SHRIMP PASTA PRIMAVERA RECIPE

Ingredients

• 4 ounces uncooked angel hair pasta
• 8 jumbo shrimp, peeled and deveined
• 6 fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 cup sliced fresh mushrooms
• 1/2 cup chicken broth
• 1 small plum tomato, peeled, seeded and diced
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon each minced fresh basil, oregano, thyme and parsley
• 1/4 cup grated Parmesan cheese

Directions

Cook food in keeping with package directions. Meanwhile, in an exceedingly giant cooking pan, saute shrimp and asparagus in oil for 3-4 minutes or till shrimp flip pink. Add garlic; cook one minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for two minutes.
Drain food. Add the food and seasoning to skillet; toss to coat. Sprinkle with cheese.