Start to HEAT spaghetti water; ADD spaghetti during step 4 below (see NOTE); COOK according to package directions.
In a mixing bowl, SPRINKLE cleaned shrimp with salt and red pepper flakes.
HEAT 1/2 of olive oil in a skillet until medium hot; ADD shrimp; STIR-FRY until pink, about 2-3 minutes; REMOVE shrimp from skillet; SET aside.
ADD remaining olive oil to skillet; ADD asparagus, mushrooms, tomato, garlic and onion; STIR-FRY until crisp tender, about 5 minutesNOTE: add spaghetti to water during this step.
REDUCE heat to low; ADD wine, cream, basil, oregano, parsley, and thyme; STIR together; RETURN shrimp to skillet.
DRAIN spaghetti; ADD to shrimp mixture; TOSS gently; COOK, STIRRING, until heated through, about 2 minutes.
SPOON out individual portions, TOPPING each with grated Parmesan.
1. May substitute fresh herbs (desired if in season) at approximate ratio of 2 tablespoons fresh to 1 teaspoon dried.
Per Serving (excluding unknown items): 754 Calories; 33g Fat (39.2% calories from fat); 49g Protein; 65g Carbohydrate; 14g Dietary Fiber; 224mg Cholesterol; 585mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 6 Vegetable; 0 Non-Fat Milk; 5 Fat.