Shrimp and Pasta

• 1 Tablespoon Olive Oil
• 5 ounces, weight Shredded Carrots
• 8 ounces, weight Sliced Mushrooms
• 2 whole Bell Peppers, Sliced
• 2 cloves Garlic, Minced
• 1/2 pounds Asparagus
• 1 pound Shrimp
• 1/4 cups White Wine Or Stock
• Salt, Pepper, Garlic Powder, Paprika, Chipotle Powder (to Taste)
• 1/4 pounds Rice Pasta

1. 1.
2. Heat olive oil in the bottom of a heavy pan.
3. Once the oil is hot enough, drop in the veggies (though, you might want to drop in the asparagus close to the end, so its not too mushy).
4. Add garlic.
5. Cook the veggies and garlic for about 5 minutes, or until theyre as soft as you like.
6. 2.
7. My package of rice pasta indicated that it takes 5 minutes to cook, so I started the water for it at the same time, in a separate pot.
8. 3.
9. Season the shrimp before adding it to the pan.
10. I seasoned the shrimp right in the collander where I defrosted them.
11. For the seasoning, I used salt, freshly ground black pepper, paprika, garlic powder, and chipotle pepper powder.
12. All to taste, of course.
13. Then, add to the pan.
14. 4.
15. Add the wine, close the lid, and let steam for about 5 minutes.
16. 5.
17. When the pasta is ready and shrimp is cooked, add the pasta to the pan and toss everything together.

olive oil, carrots, mushrooms, bell peppers, garlic, shrimp, white wine, salt, pasta

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-pasta/ (may not work)