Ingredients 3 ounces uncooked angel hair pasta1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined1/4 teaspoon salt1/8 teaspoon crushed red pepper flakes2 tablespoons olive oil, divided8 fresh asparagus spears, trimmed and cut into 2-inch pieces1/2 cup sliced fresh mushrooms1/4 cup chopped seeded tomato, peeled4 garlic cloves, minced2 teaspoons chopped green onion1/2 cup white wine or chicken broth1-1/2 teaspoons minced fresh basil1-1/2 teaspoons minced fresh oregano1-1/2 teaspoons minced fresh parsley1-1/2 teaspoons minced fresh thyme1/4 cup grated Parmesan cheeseLemon wedges View Recipe Directions Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan. Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.
Test Kitchen Tips To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over). There’s nothing like fresh pasta. The process may seem intimidating, but it’s actually very easy to do! All you need is a little time. To get a jump on it, make dough 2 to 3 days in advance and store in the refrigerator until you are ready to roll it out. Check out 75 of our best pasta recipes. Nutrition Facts 1-3/4 cups: 488 calories, 19g fat (4g saturated fat), 132mg cholesterol, 584mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein. Recommended Video
Add the asparagus and stir for a couple of minutes so keep and add a couple of tablespoons of water Then return the shrimp to the skillet and combine so the shrimp are evenly distributed through the asparagus
I wasn't fussy about which flavour - I just used to love the way that within minutes there was something to eat that sweetened the mouth after having my tea - I suspect that my mum loved it as much as me, as it was a quick and economical way of putting something on the table for us all to enjoy
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Add tofu and shrimps into pan, season with salt and pepper. Saute well, to coat noodle with sauce. If you do not like shrimp, or do not have shrimp, substitute it for any kind of meat you like/have, or simply leave it out