Shrimp Pasta Primavera

• 4 ounces uncooked angel hair pasta
• 8 jumbo shrimp, peeled and deveined
• 6 fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 cup sliced fresh mushrooms
• 1/2 cup chicken broth
• 1 small plum tomato, peeled, seeded and diced
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon each minced fresh basil, oregano, thyme and parsley
• 1/4 cup grated Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes.
2. Drain pasta. Add the pasta and seasoning to skillet; toss to coat. Sprinkle with cheese.

angel hair pasta, jumbo shrimp, olive oil, garlic, mushrooms, chicken broth, tomato, salt, red pepper, fresh basil, parmesan cheese

Taken from www.tasteofhome.com/recipes/shrimp-pasta-primavera/ (may not work)