Alcoeur Apron's Asparagus 'n' Shrimp with Angel Hair Pasta
3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp (16-20 per pound), 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 tomatoes, peeled
4 garlic cloves, minced
2 teaspoons chopped green onion
1/2 cup white wine or chicken broth (I like to use 1/4 cup of both)
1.5 teaspoons minced fresh basil
1.5 teaspoons minced fresh oregano
1.5 teaspoons minced fresh parsley
1.5 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove from skillet and keep warm.
In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.
Drain pasta (save 1/2 pasta water); add pasta and reserved water to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.