Directions

1In small saucepan boil (or steam) asparagus until tender. Cut into three’s and set aside.

2Bring large pot of salted water to full boil. Place pasta in pot and return to rolling boil. Cook Pasta al-dente and drain well.

3In large saucepan sauté garlic in OIL WELL Lemon Olive Oil over medium-low heat until garlic is golden brown. Place butter and OIL WELL Lemon Balsamic in saucepan until butter is melted. Add shrimp to saucepan and cook until shrimp turns pink. Place mushrooms and asparagus into saucepan and cook until mushrooms are tender.

4Toss shrimp and vegetable mixture with pasta and sprinkle parmesan cheese on top. Sprinkle with OIL WELL Sicilian Sea Salt and pepper. Serve and Enjoy!