Cook angel hair pasta according to package directions, adding asparagus in the last 2 minutes.

Drain pasta and asparagus thoroughly.

Heat vegetable oil in a saucepan over medium heat.

Add chopped garlic and sliced mushrooms to the saucepan.

Saute for 3-4 minutes, until softened.

Stir in low-sodium soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions, and vinegar.

Simmer the sauce for 3-5 minutes, allowing flavors to meld.

Add shrimp to the sauce and cook for 5-8 minutes, or until pink and cooked through.

Toss the cooked shrimp and sauce with the angel hair pasta and asparagus.

Serve immediately.