Penne with Shrimp, Asparagus and Wild Mushrooms

2 cups cooked whole grain pasta (preferably penne)
1 tbsp. butter
1 tbsp. olive oil
2 tbsp. shallots, finely chopped
2 cloves garlic, minced
2 tbsp. white wine
1/4 cup low sodium chicken stock
2 tbsp. dry sherry or Madeira
1 1/2 cups fresh asparagus, chopped
1 1/2 cups mushrooms of your choice
2 tbsp. fresh herbs of your choice (best are parsley, basil, tarragon, chives, or chervil)
10 oz. cooked shrimp
1 tsp. white truffle oil (optional)
Sea salt and pepper to taste

Heat butter and oil in sauce pan over medium heat. Add mushrooms and cook 2 min., then add shallots, garlic and asparagus and cook for another 2 min. or until asparagus starts to soften. Add wine and cook until alcohol evaporates, about 30 sec. Add chicken stock and cook until mushrooms are tender and pan is almost dry. Add shrimp, sherry, salt and pepper, pasta, herbs and 2 tbsp. of Parmesan cheese and cook a few minutes with the lid on until shrimp is pink. Serve topped with remaining Parmesan and drizzled with truffle oil if desired.

Number of Servings: 2

Recipe submitted by SparkPeople user RAIDRSGAL.