Shelly's Recipe

ANGEL HAIR PASTA WITH LEMON PEPPER SHRIMP

Category: Pasta - Seafood

1 lb of angel hair pasta
1 bunch of asparagus, cut into pieces
2 tbsp extra virgin olive oil
2 tbsp butter
2 cloves garlic chopped
1 bunch long green onions, chopped
8 white button mushrooms, sliced
1 lb medium sized shrimp, peeled and deveined
2 tsp lemon pepper
1/2 cup white wine
1/4 cup fresh basil, chopped
1 lemon, cut into wedges

In a small pot of boiling water blanch the asparagus until tender, drain and set aside.

In a large pan saute the garlic, onion, mushrooms and shrimp in the oil and butter until tender. About 2 to 4 minutes turning the shrimp once. Add the asparagus and heat through. Season with lemon pepper. Deglaze the pan with the wine. Add the chopped basil.

In a large pot bring 6 quarts of salted water to a boil. Cook the angel hair for about 5 minutes until al dente. Drain and plate the pasta. Top with shrimp and asparagus mixture. Garnish with lemon wedge. Serves 4