Shrimp and asparagus pasta sounds fancy and tastes incredible—but even home cooks who shy away from seafood can easily master it.

Ingredients

• 3 ounces uncooked angel hair pasta
• 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil, divided
• 8 fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped seeded tomato, peeled
• 4 garlic cloves, minced
• 2 tablespoons chopped green onions
• 1/2 cup white wine or chicken broth
• 1-1/2 teaspoons minced fresh basil
• 1-1/2 teaspoons minced fresh oregano
• 1-1/2 teaspoons minced fresh parsley
• 1-1/2 teaspoons minced fresh thyme
• 1/4 cup grated parmesan cheese
• lemon wedges

Directions

1. 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.
2. 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.
3. 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.