Angel Hair Pasta and Shrimp Salad

Angel Hair Pasta and Shrimp Salad

Recipe by:

Chef Skip Laskody with Harris Teeter


8 oz. cappellini pasta

1 lb. asparagu, trimmed

2 tsp. Bold Olive oil

5 cloves minced garlic

1 cup mushrooms, chopped

1 lb. 31/40 count EZ peel white shrimp, peeled

1/4 cup Trader Tamari

2 tbl. sesame oil

1 tbl. brown sugar

1/2 cup Season rice vinegar

3 tbl. chutney

1 bunch green onions, chopped

In a 2-gallon pot of salted water, boil the pasta until done. 3 minutes before draining the pasta add the asparagus. Drian the pasta with the asparagus and set aside.

In a large skillet over medium heat saute' the garlic and mushrooms in the olive oil until the mushroom juices have evaporated. Add the shrimp and cook until pink. Add the remaining ingredients and bring to a boil. Pour over asparagus; serve chilled.