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.
