12 minutes to cook
Servings: 4-6
Ingredients
- 1 pound asparagus spears, trimmed, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup red pepper, chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup half & half
- 1/2 teaspoon salt
- 1/2 box (16 ounces) Angel Hair pasta
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons lemon zest
- 1/4 cup freshly grated Parmigiano cheese
BOIL asparagus for 30 seconds in a small saucepan. Drain; rinse under cold water and set aside.
BRING a large pot of water to a boil.
HEAT oil in large skillet over medium-high heat. Add asparagus, shrimp, red pepper and red pepper flakes; cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirrring occasionally.
REDUCE heat to medium low. Stir in half & half and salt. Heat thoroughly, stirring occasionally.
COOK Angel Hair according to package directions; drain and return to pot.
ADD shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese and serve.
You can substitute yellow or green pepper for red.
I like this recepie with white wine.
