
Angel Hair with Lemon Shrimp and Asparagus
Makes 4-6 ServingsIngredients
* | 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 |
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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.