Lemon Shrimp with Asparagus and Angel Hair

By carvalhohm2

Ingredients

• 1 tbsp extra virgin olive oil
• 1/2 lb shrimp, medium size; peeled, deveined
• 1/2 cup red pepper; chopped
• 1/4 tsp crushed red pepper flakes; (optional)
• 1 cup half & half
• 1/2 tsp Salt
• 2 tbsp lemon juice
• 2 tsp lemon zest
• 8 oz. angel hair pasta
• 1/4 cup Parmesan cheese; grated
• 1 lb. asparagus spears; trimmed, cut into 1-inch pieces

Preparation

Step 1

Bring a small saucepan of water to a boil.

Add asparagus; boil for 30 seconds. Drain; rinse under cold water and set aside.

Heat oil in large skillet over medium-high heat. Add asparagus, shrimp, red pepper, and red pepper flakes. Cook 5-7 minutes or until shrimp is cooked and vegetables are tender, stirring occasionally. Reduce heat to medium-low. Stir in half & half and salt. Heat thoroughly, stirring occasionally.

Meanwhile, cook pasta according to package directions; drain and return to pot. Add shrimp sauce to hot pasta; toss. Add lemon juice and lemon zest; toss.

Transfer to serving platter; sprinkle with cheese.