Lemon Shrimp and Asparagus over Angel Hair

By mytastytreasures

Quick, tasty weeknight dinner with lovely flavors.

Ingredients

• 1/2 BOX Barilla Angel Hair
• 1 POUND Asparagus, Trimmed, Coarsely
• Chopped
• 1 TABLESPOON Extra Virgin Olive Oil
• 1 POUND Large Shrimp, Deveined,
• Peeled
• 1 CUP Red Bell Pepper, Chopped
• 1/4 TEASPOON Red Chili Pepper Flakes
• 1 CUP Half-and-half
• 1/2 TEASPOON Salt
• 1-2 Lemons, using 2 tablespoons juice
• and 2 teaspoons lemon zest
• 1/4 CUP Parmigiano Reggiano Cheese,
• Freshly Grated

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.

JUICE lemon to yield 2 tablespoons lemon juice and grate lemon peel to yield 2 teaspoons lemon zest.

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, stirring occasionally.

REDUCE heat to medium low. Stir in half-and-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 a serving platter; sprinkle with cheese and serve