8 fresh asparagus spears, trimmed and cut into 2-inch pieces
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1/2 cup sliced fresh mushrooms
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1/4 cup chopped seeded peeled tomato
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4 garlic cloves, minced
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2 teaspoons chopped green onion
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1/2 cup white wine or chicken broth
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1-1/2 teaspoons each minced fresh basil, oregano, parsley and thyme
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1/4 cup grated Parmesan cheese
Instructions
Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. Heat 1 tablespoon oil in a large skillet or wok; stir-fry shrimp for 2-3 minutes or until pink. Remove with a slotted spoon and keep warm.
In the same skillet, stir-fry the asparagus, mushrooms, tomato, garlic and onion in remaining oil for 5 minutes or until vegetables are crisp-tender. Add wine or broth, basil, oregano, parsley and thyme.
Return shrimp to the pan. Drain pasta; add to shrimp mixture and toss gently. Cook and stir for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.
Originally Submitted
5/19/2009
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