- 8 ounces uncooked angel hair pasta - use gluten free as needed
- 2 tablespoons olive oil, divided
- ⅛ teaspoon crushed red pepper flakes
- 4 garlic cloves, minced
- 1 pound mixed seafood - I used a blend of shrimp, bay scallops, mussels, and calamari
- 8 fresh asparagus spears, trimmed and cut into 1-inch pieces
- ½ cup sliced fresh mushrooms
- ¼ cup halved cherry tomatoes
- 2 tablespoons chopped green onions
- ½ cup chicken broth
- 2 teaspoons Italian seasoning - I used Trader Joe's Aglio Olio Garlicky & Spicy Seasoning Blend
- ¼ cup grated Parmesan cheese
Cook the pasta according to the package directions.
Meanwhile, in a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat; add the crushed red pepper flakes and cook for 1 minute or until lightly sizzling. Add the garlic and continue cooking until fragrant. Add the seafood; stir-fry until cooked, 3-5 minutes. Remove to a plate; keep warm.
In same skillet, stir-fry the next 4 ingredients (asparagus through green onions) in the remaining oil until the vegetables are crisp-tender, about 5 minutes. Add the broth and seasonings. Return the seafood to the pan.
Drain the pasta; add the pasta to the seafood mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with the Parmesan cheese and stir gently until the cheese is melted. Serve immediately.
- Yields: 4 servings
- Preparation Time: 20 minutes