Barbara Angelillo came up with this quick and easy dinner so that she could serve guests something festive and still have time to enjoy the party.

8 oz. spaghettini (thin spaghetti)
1 lb. asparagus, cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
2 teaspoons chopped fresh oregano
1 lb. shelled, deveined uncooked large shrimp (21 to 30 count)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups grape tomatoes, halved
1/4 cup grated Parmesan cheese

1. Cook pasta according to package directions, adding asparagus during last 3 minutes of cooking; drain. Return to pot.

2. Meanwhile, heat oil in large nonstick skillet over medium heat until warm. Add garlic and oregano; cook 30 seconds or until fragrant, stirring constantly. Add shrimp, salt and pepper; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently. Toss with pasta mixture, adding tomatoes and cheese.

6 (1 2/3-cup) servings

PER SERVING: 360 calories, 12.5 g total fat (2.5 g saturated fat), 22.5 g protein, 39 g carbohydrate, 120 mg cholesterol, 1010 mg sodium, 4 g fiber