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  • 8oz pasta
  • 2 Tbsp olive oil, divided
  • 1lb shrimp, peeled and deveined
  • 8oz mushrooms, sliced
  • 1 bell pepper, sliced (we used yellow)
  • 2 tsp Italian seasoning
  • 4-5 garlic cloves, finely chopped
  • 2 Tbsp butter
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup shredded parmesan cheese
  • 8oz cherry tomatoes
  • 4oz asparagus
  • 1 cup frozen peas, thawed


  1. Cook pasta to al dente, according to the directions on the package. Drain and set aside.
  2. Heat 1 tablespoon olive oil in a skillet over medium high heat. Sear the shrimp one minute per side, then remove to a plate.
  3. Add remaining 1 tablespoon olive oil to the skillet, then add mushrooms, peppers, Italian seasoning, salt and pepper. Sauté 4-5 minutes.
  4. Add garlic and cook one more minute.
  5. Stir in broth, cream, butter, cherry tomatoes, asparagus and peas. Simmer 4-5 minutes.
  6. Stir in parmesan cheese. Once melted, add pasta and shrimp. Cook for 2-3 minutes.
  7. Serve and garnish with fresh basil leaves, red chili flakes and more parmesan cheeses

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