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Awesome Angel Hair pasta and Shrimp Salad


At a glance
8 servings

8 ounces cappellini pasta
1 pound asparagus, trimmed
2 teaspoons Olive oil
5 cloves garlic, minced
1 cup mushrooms, chopped
1 pound 31/40 ct EZ peel white shrimp, peeled
1/4 cup Tamari
2 Tablespoons sesame oil
1 tablespoon brown sugar
1/2 cup Seasoned rice vinegar
3 tablespoons chutney
1 bunch green onions, chopped


In a 2-gallon pot of salted water, boil the pasta until al dente. 
3 minutes before draining the pasta add the asparagus. 
Drain the pasta with the asparagus. Set aside. 
In a large skillet over medium heat sauté 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 pasta and asparagus serve chilled.