Recipe: Angel Hair with Lemon Shrimp and Asparagus

ANGEL HAIR WITH LEMON SHRIMP AND ASPARAGUS
(CAPELLI D'ANGELO CON ASPARAGI, GAMBERI E LIMONE)
Source: Barilla
Servings: 4-6

1 pound asparagus spears, trimmed, cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 poundmedium shrimp, peeled and deveined
1/2 cupred pepper, chopped
1/4 teaspooncrushed red pepper flakes (optional)
1 cup half & half
1/2 teaspoonsalt
1/2 box (16 ounces) BARILLA Angel Hair
2 tablespoonslemon juice, freshly squeezed
2 teaspoonslemon zest
1/4 cupfreshly grated Parmigiano cheese

Bring a small saucepan of water to a boil. Add asparagus; boil for 30 seconds. 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.

Tip: Susbstitute yellow or green pepper for red.