Shrimp Asparagus Pasta

This is a dish that I created from several recipes that I like.  It's quick, easy, and delicious.  Since it's Mother's Day today, I'll bet she'd love it if you made this for her!

Shrimp Asparagus Pasta

8 oz brown rice penne pasta, cooked
1/4 Cup olive oil
2 Tbsp butter
1 lb fresh asparagus, cut into fourths
8 green onions, chopped
4 large cloves garlic, minced or pressed
3/4 lb fresh mushrooms, sliced
1 lb raw shrimp, peeled, deveined, tails off
1 tsp salt
1/2 tsp pepper
zest and juice of 1/2 medium lemon

Cook pasta according to directions on package (for info about brown rice pasta, look here.)  Meanwhile, melt butter and oil together over low heat.  Increase heat to medium and put in asparagus.  Cook for 5 minutes.  Add green onions, garlic and mushrooms.  Cook together about 5 minutes more.  Add raw shrimp and cook just until shrimp turns pink.  Season with salt, pepper and lemon.  Remove from heat.  When pasta is done, drain cooking water and rinse pasta with very hot water.  Drain well and put into large preheated bowl.  Add shrimp/vegetable mixture, stir well and serve immediately with shredded parmesan cheese.

French bread  or hot biscuits fresh from the oven are great with this!  Add Texas Sheet Cake or Strawberry Shortcake for dessert and you have a festive gluten free Mother's Day meal!