Sycamore Hill Farms Original Recipe
Shrimp and Asparagus Angel Hair
with Herbed Cheese Bread
2	whole	Carrots - peeled and slivered
3	long	Sticks of Celery - crossway sliced thin
1	med	Onion - peeled cut in half - then in slivered
3	cloves	Garlic - smashed and chopped
2	TBSP	Olive Oil
15 3/4	oz	Can of Cream of Celery Soup
19	oz	Can of Asparagus Spears
5	oz	Angel Hair Pasta
3	TBSP	Butter
1	tsp	Southern Seasoning
1/2	tsp	Salt
24	medium	Raw Fresh Shrimp - Peel and  remove vein
Wash carrots and celery topping and peeling carrots. Cut carrots in half length way then slice at and angle
in thin slices. Slice celery into thin slices across the grain of the stalk. Place olive oil into nonstick 10 1/2"
Faberware wok style pan and adjust heat to med high heat. Place carrots and celery into pan. Peel onion
and cut onion in half from top to bottom, then lay cut side down and cut in slivers from top to bottom, place
onion in pan. Take the flat edge of your knife and smash garlic cloves enough to remove from hulls then
smash with flat side of knife again and chop flattened cloves, add to the pan. Sprinkle seasonings onto top
of veggies and stir with wooden spoon or flip stir with handle of pan.
While that is cooking start bringing water to a boil in a pot big enough to cook 5 oz of Angel Hair pasta.
Follow directions on pasta box and lightly salt water and add 1 oz of olive oil to water to keep them from
sticking together. When the onion looks clear add the can of cream of celery soup plus 1/2 can of water
to the veggies and stir soup in to the water until it is smooth and reduce heat to medium and add the can
of asparagus plus juice and lay on top of veggie mixture and cut with wooden spoon into thirds and let heat
stirring occasionally letting mixture reduce the water and thicken for about 5 to 7 minutes. Drain noodles
when tender and add to soup veggie mixture and reduce heat to medium low heat, add butter and stir to
keep moisture even through mixture. Add Shrimp at the last and when they have turned color, stir into mixture
enough to combine the shrimp and mixture evenly.
BREAD:	Use the bread directions on the Asparagus Linguini Recipe page.
Yield: Enough for 4 of us or  6 normal people