NEW ORLEANS —
Lenten Asparagus ‘n’ Shrimp over Pasta
1 lb. angel hair pasta, uncooked
1 lb. shrimp, peeled and deveined
1 Tbsp. Creole seasoning
1/4 tsp. kosher salt
1/8 tsp. red pepper flakes, crushed
2 Tbsp. olive oil, divided
1 bunch fresh asparagus spears, trimmed and cut into pieces
1 cup mushrooms, sliced
1/2 cup tomato, drained and diced
4 garlic cloves, minced
1/4 cup green onion, chopped
1/4 cup chicken stock or white wine
1 Tbsp. fresh basil, minced
1 Tbsp. fresh oregano, minced
1 Tbsp. fresh parsley, minced
1 Tbsp. fresh thyme, minced
1/2 cup Parmesan cheese, grated
Lemon wedges
Cook pasta according to package directions. Meanwhile, sprinkle shrimp with Creole seasoning, 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 asparagus, mushrooms, tomatoes, garlic, and green onions in remaining oil until vegetables are crisp-tender, about 5 minutes. Add stock 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.