Shrimp Mushroom Pasta

The best pasta I've ever had! Basil, oregano, thyme, parsley and red pepper flakes create a wonderful flavor that goes so well with shrimp and mushrooms. It has just enough kick to it. My new to-go-to recipe when I have guests over.

• 8 oz angel hair pasta
• 3 tbsp olive oil
• 16 jumbo shrimp (or 2 cups regular shrimp), peeled, deveined
• 16 fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1 cup fresh mushrooms, sliced
• 3 large garlic cloves, minced
• 1 1/4 cup vegetable broth
• 2 medium tomatoes, seeded, finely chopped
• salt to taste
• 1/4 tsp red pepper flakes (or to taste)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 2 tbsp fresh parsley, finely chopped
• 1/2 cup grated Parmesan

1. Cook pasta according to package instructions.

2. In a large skillet heat up olive oil. Saute shrimp, asparagus, and mushrooms until shrimp is pink and mushrooms are softened, about 8 minutes. Add garlic, vegetable broth, tomatoes, salt, and dried spices. Bring to a boil. Cook for 3 more minutes or until shrimp and vegetables are cooked through.

3. Transfer pasta to skillet. Add parsley. Toss to coat. Sprinkle with cheese. Enjoy!

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Inspired by Shrimp Pasta Primavera on www.tasteofhome.com. For the original recipe click here.