8 oz angel hair (capellini) uncooked
1 lb asparagus; trimmed cut into 1-inch
2 teaspoon vegetable oil
5 garlic cloves; chopped
1 cup sliced mushrooms
1/4 cup low-sodium soy sauce
2 tablespoon sesame oil
1 tablespoon brown sugar
3 tablespoon chutney
2 tablespoon toasted sesame seeds
1 bunch scallions; finely chopped
1/2 cup vinegar
1 lb 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.

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.

Serves 4 to 6