Served as main course. Non-vegetarian dish. Speciality: Low Cholesterol diet.

8 unpeeled Jumbo fresh Shrimp

4 ounces Angel Hair Pasta, uncooked

1/4 cup Olive Oil

2 Tablespoons minced Garlic

1 teaspoon chopped Shallots

6 fresh Asparagus Spears, cut into 2 inch pieces

1/2 cup sliced fresh Mushrooms

1/4 cup peeled seeded and diced Tomatoes

1/4 teaspoon Salt

1/8 teaspoon dried crushed Red Pepper Flakes

1/2 cup Chablis or other dry White Wine

1/4 cup freshly grated Parmesan Cheese

1 Tablespoon chopped fresh Basil

1 Tablespoon chopped fresh Oregano

1 Tablespoon chopped fresh Thyme

1 Tablespoon chopped fresh Parsley

Peel and devein shrimp; set aside. Cook pasta according to package directions; drain and set aside. Heat a 9 inch. skillet over high heat 1 minute; add olive oil, and heat 10 seconds. Add shrimp, garlic, and shallot; cook, stirring constantly, 2 to 3 minutes or until shrimp turn pink. Add asparagus and next 4 ingredients; stir in wine, scaping particles that cling to bottom of skillet, if necessary, add pasta, parmesan cheese, and remaining ingredients; toss gently. Serve immediately over angel hair pasta.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 2

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