Prep Time: 25 minutes

Serving: 2

A Word From The Cook

A light flavourful dish that is very pleasing to the eye.

Ingredients

• 1 Pkg Linguine (I use Gluten Free pasta)
• 1/2 lb Shrimp (approx. 1/4 per person)
• 1/4 tsp salt
• 1/8 tsp crushed Red Pepper Flakes
• 2 TBSP Olive Oil (divided)
• 8 -10 Asparagus Spears (cut into 2 inch pieces)
• 1/2 Cup Button Mushrooms (halved)
• 1/2 Cup Tomatoes (seeded, flesh only)
• 3-4 Cloves of Garlic
• 2 Green Onions (chopped)
• 1/2 Cup White Wine
• 1/2 Cup Chicken Broth
• 1 TBSP Fresh Basil (if using dried, only 1/2 TBSP)
• 1 TBSP Fresh Oregano (if using dried, only 1/2 TBSP)
• 1 TBSP Fresh Parsley (if using dried, only 1/2 TBSP)
• 1 TBSP Fresh Thyme (if using dried, only 1/2 TBSP)
• 1/4 Cup Parmesan Cheese (grated)

Instructions

1. Add 1 Tbsp of Olive Oil, salt and Pepper Flakes to the peeled and deveined shrimp.   Marinate for about 1/2 hour.
2. Cook the pasta as per directions on package.
3. In a large skillet heat 1 Tbsp of Olive Oil, add the shrimp and cook until pink (about 3-4 minutes).   Remove and keep warm.
4. In the same skillet stir fry the Asparagus, mushrooms, tomatoes, green onions and garlic until the vegetable are slightly tender (about 5 minutes).
5. Add the Chicken Stock and wine to the pan and return the shrimp to the pan.
6. Drain the pasta.   Add the pasta to the skillet.  Mix to combine and heated through (2-3 minutes).
7. Sprinkle with Parmesan Cheese  now, or when serving.