Recipe: Angel Hair with Shrimp Sesame Sauce (using chutney, asparagus and mushrooms)

ANGEL HAIR WITH SHRIMP SESAME SAUCE

8 ounces angel hair pasta (Capellini), uncooked
1 pound asparagus, trimmed and cut into 1-inch pieces
FOR THE SAUCE:
2 teaspoons vegetable oil
5 cloves garlic, chopped
1 cup sliced mushrooms
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 tablespoons chutney
2 tablespoons toasted sesame seeds
1 bunch scallions , finely chopped
1/2 cup vinegar
1 pound frozen medium shrimp, thawed

Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain.

Place oil, garlic and mushrooms in a 2-quart saucepan. Saute for 3 to 4 minutes.

Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions and vinegar to the saucepan. Simmer for 3 to 5 minutes.

Add shrimp to the sauce and cook for another 5 to 8 minutes.

Toss shrimp and sauce with pasta and asparagus and serve.

Makes 4 servings
Source: National Pasta Association