| | Directions | | Cook the pasta and set aside. Heat the olive oil in nonstick skillet. Then sauté the asparagus until crisp tender, then add chicken broth, mushrooms, shrimp, pepper, and the garlic salt and powder. Cook until the shrimp is pink and tender. Transfer it to serving dish and gently toss shrimp mixture with the pasta. Serve with the fresh grated Parmesan cheese over the top. |
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| Ingredients | | - |  | 2 pounds Asparagus, cut into pieces |
| - | | 2/3 cup Chicken Broth |
| - | | 8 ounces fresh mushrooms, sliced |
| - | | 8 ounces Garlic-Parsley flavored Angel Hair Pasta |
| - | | 1 cup Parmesan cheese |
| - | | 3 tablespoons olive oil |
| - | | 1 dash cayenne pepper |
| - | | Garlic Salt (to taste) |
| - | | Garlic Powder (to taste) |
| - | | 2 pounds shrimp |
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