Ingredients
4 ounces uncooked angel hair pasta8 jumbo shrimp, peeled and deveined6 fresh asparagus spears, trimmed and cut into 2-inch pieces1/4 cup olive oil2 garlic cloves, minced1/2 cup sliced fresh mushrooms1/2 cup chicken broth1 small plum tomato, peeled, seeded and diced1/4 teaspoon salt1/8 teaspoon crushed red pepper flakes1 tablespoon each minced fresh basil, oregano, thyme and parsley1/4 cup grated Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and red pepper flakes; simmer, uncovered, for 2 minutes.
Drain pasta. Add the pasta and fresh herbs to skillet; toss to coat. Sprinkle with cheese.
