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