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Angel Hair with Lemon Shrimp and Asparagus
Makes 4-6 Servings
*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
1Bring a small saucepan of water to a boil. Add asparagus; boil for 30 seconds. Drain; rinse under cold water and set aside.
2Bring a large pot of water to a boil.
3Heat 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.
4Reduce heat to medium low. Stir in half and half and salt. Heat thoroughly, stirring occasionally.
5Cook Angel Hair according to package directions; drain and return to pot.
6Add shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese and serve.
Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.