Shrimp Asparagus-Mushroom Wheels Pasta

I decided to make this mouth-watering meal for my son and my brother's girlfriend, Amanda. Amanda helped take care of my 10 month old while I was sick and the best way to show my appreciation was to make her a perfect meal. I chose shrimp because she is vegetarian. She also loves veggies and that is why I added asparagus and mushroom. Here are the ingredients you will need:

• 1 Pack Barilla mini wheels pasta
• 1 lbs shrimp
• 1/4 cup green onions (spring onions) for garnishing
• 1/2 cup mushroom (chopped)
• 1/2 cup asparagus (chopped)
• 3 roma tomatoes 
• 1 red bell pepper
• 1/2 red onions (1/2 to be blended with tomatoes and other half chopped)
• 1 scotch bonnet pepper
• 1 csp olive oil
• 21/2 tbsp olive oil
• 3 cubes knorr
• salt
• pepper
• water
• Cilantro for garnishing

1. Blend the tomatoes, red bell pepper, scotch bonnet, and half onion. Cook until the water dries up
2. Chop green onions, onions, asparagus, mushroom and cilantro.
3. In a large saucepan, add cooking spoon of olive oil, then add the diced onion and fry until translucent. Fry the blended tomatoes for about 3 minutes. Add seasonings and fry for 2 minutes. Add water and let it boil. Then add the mini wheel pasta and stir. Taste for seasoning and adjust taste if necessary. 
   
   
   
   
   
   
   
   
4. In a medium saucepan, add 11/2 tbsp olive oil and heat over medium heat. Then add shrimp and stir continuously. Sprinkle salt and cook continuously for 8 minutes. Add asparagus and mushroom and cook continuously for 6 minutes. Set aside.
   
5. Stir pasta occasionally until it has cooked thoroughly, Then you add the sauteed shrimp and asparagus and cook for another 3-5 minutes. 
   
6. Garnish with cilantro and green onions. Serve with pan-roasted salmon.