Sauteed Shrimp and Spring Vegetables Pasta

4 servings

Ingredients:
2 tablespoons olive oil
1 pound fresh mushrooms, cleaned
salt & freshly ground black pepper
1/2 cup chopped leeks
2 pounds medium shrimp, peeled, cleaned and deveined
2 teaspoon chopped garlic
2 cups spinach, cleaned
1/2 bunch asparagus, blanched and cut into 1 inch pieces
1 pint cherry tomatoes, stemmed
1/2 cup fresh green peas, blanched
12 Kalamata olives, pitted and quartered
1 pound angel hair pasta, cooked until tender and drizzled with olive oil
4 ounces Parmesan Reggiano cheese, grated
1/4 cup finely chopped fresh basil
drizzle of extra virgin olive oil
1 tablespoon finely chopped fresh parsley leaves

ADD the oil and mushrooms in a large sauté pan over medium heat. Season with salt and
pepper. Sauté for three minutes. Add the leeks. Season with salt and pepper. Sauté for one
minute. Add the shrimp. Season with salt and pepper. Sauté for three minutes. Add the
garlic, baby spinach, asparagus, tomatoes, peas, and olives. Season with salt and pepper.
Continue to sauté for two minutes.
TOSS the pasta with the vegetables in a large mixing bowl. Add the basil and half of the cheese. Season with salt and pepper. To serve, mound the pasta onto serving plates. Drizzle the extra virgin olive oil over the entire plate. Garnish with remaining cheese and parsley.