Recipe of the Month

Ingredients:

• 1 box of linguine
• 1/2 - 1 pound of uncooked shrimp (16-20 per pound) peeled and deveined
• 2 pinches of crushed red pepper flakes
• 1 pinch of salt
• 2 tablespoons of olive oil
• 8 - 10 fresh asparagus spears, trimmed and cut into 1-inch pieces
• 1 cup of chopped tomatoes
• 2 tablespoons of minced garlic
• 1/2 cup of chicken broth
• 1-1/2 teaspoons minced parsley
• 1-1/2 teaspoons minced thyme
• 1/4 cup grated parmesan cheese

Directions:

1. Cook pasta according to the package directions. 
2. Meanwhile, sprinkle shrimp with salt and pepper flakes. 
3. In a large skillet heat 1 tablespoon oil over medium-high heat. 
4. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
5. In the same skillet, stir-fry the asparagus and tomatoes until crisp and tender, about 5 minutes. 
6. Add the chicken broth and seasonings. 
7. Return shrimp to pan.
8. Drain pasta and add to shrimp mixture and toss gently. 
9. Cook and stir until heated through, for 1-2 minutes. 
10. Sprinkle with Parmesan cheese. (Optional)
11. Serve with lemon wedges. (Optional) 

* Please Note: The measurements above are approximations.  

Feel free to adjust the ingredients according to your preference.