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This recipe for ASPARAGUS N SHRIMP WTH ANGEL HAIR, by , is from The Adams Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Adams


3 oz. uncooked angel hair pasta
1/2 lb. uncooked shrimp (16-20 per pound), peeled and deveined
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes
2 Tbsp. olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 c. sliced fresh mushrooms
1/4 c. chopped seeded tomato, peeled
4 garlic cloves, minced
2 tsp. chopped green onion
1/2 c. white wine or chicken broth
1 1/2 tsp. minced fresh basil (1/2 to 3/4 tsp. dried basil)
1/1/2 tsp. minced fresh oregano (1/2 to 3/4 tsp. dried oregano)
1 1/2 tsp. minced fresh parsley (3/4 tsp. dried parsley)
1 1/2 tsp. minced fresh thyme (1/2 to 3/4 tsp. dried thyme)
1/4 c. grated Parmesan cheese
Lemon wedges

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; 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 to pan.

Drain pasta; add to shrimp mixture and toss gently, Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

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