Shrimp with Herb Cream Sauce

Shrimp are one of those ideal go-to ingredients to have in the freezer. You can take them out and have them ready at a moment's notice.

Makes 2 servings

4 ounces angel hair pasta

1 tablespoon kosher salt

1 tablespoon butter

1 tablespoon olive oil

1 cup cremini mushrooms, sliced

8 ounces extra-large shrimp, shells removed, tail left on

Salt and pepper to taste

4 asparagus spears, cut into 1-inch pieces

1/4 cup sherry or white wine

2 wedges light herb and garlic cheese (such as Laughing Cow brand) or 1 package (3 ounces) cream cheese

3/4 cup fat-free or regular half-and-half or fat-free milk

2 tablespoons chopped fresh parsley

1. Bring a large pot of water to a boil; add the kosher salt. Add the pasta and cook until al dente. Reserve and set aside 1 cup of the pasta water; drain the pasta.

2. Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add mushrooms; cook and stir until just tender, about 5 minutes. Add the shrimp and saute 2 minutes; season with salt and pepper. Add the asparagus spears and saute 2 minutes or until they are crisp-tender and the shrimp are cooked through. Transfer all the ingredients to a plate.

3. In the same skillet, add the white wine and deglaze, scraping up any bits on the bottom. Reduce the heat to low and add the cheese wedges and half-and-half. Cook and stir over low heat (so it doesn't curdle) until the cheese is melted and the mixture is of a sauce consistency. If too thick, add the pasta water a little at a time.

4. Add the shrimp and vegetables and the cooked pasta back into the skillet. Toss to heat through and coat with the sauce.

5. Place in large serving bowls and sprinkle with chopped fresh parsley.

Per serving: 559 calories, 37 grams protein, 56 grams carbohydrates, 19 grams fat, 194 milligrams cholesterol, 605 milligrams sodium, 3 grams dietary fiber.