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Fish/Seafood Recipes

Angel Hair with Lemon Shrimp and Asparagus

Makes 4-6 Servings

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) Barilla Angel Hair
*	2 tablespoons lemon juice, freshly squeezed
*	2 teaspoons lemon zest
*	1/4 cup freshly grated Parmigiano cheese

Instructions

1	Bring a small saucepan of water to a boil. Add asparagus; boil for 30 seconds. Drain; rinse under cold water and set aside.
2	Bring a large pot of water to a boil.
3	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.
4	Reduce heat to medium low. Stir in half and half and salt. Heat thoroughly, stirring occasionally.
5	Cook Angel Hair according to package directions; drain and return to pot.
6	Add shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese and serve.

Source

Recipe courtesy of Barilla. Visit www.barillaus.com for more authentic Italian recipes and entertaining ideas.