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BUBBA GUMP'S ANGEL HAIR PASTA WITH SHRIMP
8 unpeeled jumbo fresh
shrimp
4 ounces angel hair
pasta, uncooked
1/4 cup olive oil
2 tablespoons minced
garlic
1 teaspoon chopped
shallots
6 spears fresh asparagus,
cut into 2" pieces
1/2 cup sliced fresh
mushrooms
1/4 cup peeled, seeded,
and diced tomato
1/4 teaspoon salt
1/8 teaspoon dried
crushed red pepper
1/2 cup Chablis or
other dry white wine
1/4 cup freshly grated
Parmesan cheese
1 tablespoon chopped
fresh basil
1 tablespoon chopped
fresh oregano
1 tablespoon chopped
fresh thyme
1 tablespoon chopped
fresh parsley
Peel and devein shrimp; set aside.
Cook pasta according to package
directions; drain and set aside.
Heat a 9" skillet over high heat
1 minute; add olive oil, and heat
10 seconds. Add shrimp, garlic,
and shallot; cook, stirring constantly,
2 to 3 minutes or until shrimp turn
pink.
Add asparagus and next 4 ingredients;
stir in wine, scaping particles
that cling to bottom of skillet,
if necessary. Add pasta, Parmesan
cheese, and remaining ingredients;
toss gently. Serve immediately
over angel hair pasta.
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