Angel Hair Pasta With Lemon Pepper Shrimp

• 1 lb angel hair pasta
• 1 bunch asparagus, cut into pieces
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 garlic cloves, chopped
• 1 bunch of long green onion, chopped
• 8 white button mushrooms, sliced
• 1 lb medium-sized shrimp, peeled and deveined
• 2 teaspoons lemon pepper
• 12 cup white wine
• 14 cup fresh basil, chopped
• 1 lemon, cut into wedges

1. In a small pot of boiling water blanch the asparagus until tender, drain and set aside.
2. In a large pan saute the garlic, onion, mushrooms and shrimp in the oil and butter until tender.
3. About 2 to 4 minutes turning the shrimp once.
4. Add the asparagus and heat through.
5. Season with lemon pepper.
6. Deglaze the pan with the wine.
7. Add the chopped basil.
8. In a large pot bring 6 quarts of salted water to a boil.
9. Cook the angel hair for about 5 minutes until al dente.
10. Drain and plate the pasta.
11. Top with shrimp and asparagus mixture.
12. Garnish with lemon wedge.

angel hair pasta, extra virgin olive oil, butter, garlic, long green onion, white button mushrooms, shrimp, lemon pepper, white wine, fresh basil, lemon

Taken from www.food.com/recipe/angel-hair-pasta-with-lemon-pepper-shrimp-369214 (may not work)