Shrimp pasta

1 lb Largo Shrimp, peeled
3 Cloves garlic, minced
1/2 Cup white wine
1 Tbsp. Olive Oil
1/2 Cup Onion, chopped
1/2 Cup sliced mushrooms
1 Cup Fresh Asparagus, chopped into 1 in pieces
1/2 Cup Chicken Broth
1 Tbsp Fresh Basil
6 Cherry tomatoes, cut into halves
1/4 Tsp Crushed Red Pepper, optional
1/2 Cup Reduced Fat Feta Cheese, crumbled
Salt and pepper to taste, if desired
6 Oz cooked pasta, I use whole wheat Penne

I use Yellow Tail Pinot Grigio when making this.

In large skillet, heat olive oil. Add garlic and saute for 1-2 minutes. Add shrimp and wine to pan and cook until shrimp are pink. Remove shrimp from pan. Add onion and continue to cook until translucent. Add mushroom, asparagus, basil, and chicken broth to the pan. Cover and cook for about 5 minutes, until Asparagus are slightly tender. Add tomatoes and shrimp back into pan and cook for another 3-5 minutes. Toss in feta and pasta. Serve warm.

Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user BRYANZ_BABYDOLL.