Alcoeur Apron's Asparagus 'n' Shrimp with Angel Hair Pasta

Ingredients

• 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

• Lemon wedges

Steps

1. 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.

2. 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.

3. 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.

Source: https://www.tasteofhome.com/recipes/asparagus-n-shrimp-with-angel-hair/