Pasta Of The Angels
12 ounces baby shrimp, cooked
1/2 cup green onions, chopped
1/2 cup fresh mushrooms, sliced
1/4 cup red bell pepper, sliced
1/4 cup marinated artichoke hearts, chopped
1/4 cup asparagus, chopped
1 cube butter
1/2 cup dry white wine
1 cup whipping cream
3 cloves garlic, minced
2 tablespoons fresh thyme, minced
2 tablespoons flour
In a skillet, melt butter. Stir in the garlic and saute for 1 minute. Then add the remaining vegetables and saute until crisp tender. Pour in the wine and sprinkle with the flour, salt, and pepper. Simmer for 1 minute and add the whipping cream. Cook until thickened, about 3 minutes. Add shrimp and toss with pasta. Serve with Parmesan cheese.
Makes 6 to 8 servings.