Shrimp Pasta Primavera

• Seafood

  • 8 Shrimp, jumbo

• Produce

  • 6 Asparagus spears, fresh
  • 1 tbsp Basil, fresh
  • 2 Garlic cloves
  • 1/2 cup Mushrooms, fresh
  • 1 Plum tomato, small

• Canned Goods

  • 1/2 cup Chicken broth

• Pasta & Grains

  • 4 oz Angel hair pasta

• Baking & Spices

  • 1/8 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/4 cup Parmesan cheese, grated

Found on tasteofhome.com

Description

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

• Directions Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil for 3-4 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. Drain pasta. Add the pasta and seasoning to skillet; toss to coat. Sprinkle with cheese. Yield: 2 servings. Originally published as Shrimp Pasta Primavera in Taste of Home February/March 2004, p29 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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