Prep: 25 min., Cook: 25 min. Try substituting yellow, green, or orange bell peppers for the red in this 30-minute recipe. They're cheaper in the height of summer.
1 pound asparagus spears, trimmed
1 pound medium-size shrimp, peeled and deveined
1/2 cup red bell pepper, chopped
1/4 teaspoon dried crushed red pepper flakes (optional)
1 tablespoon extra virgin olive oil
1 cup half-and-half
1/2 teaspoon salt
1/2 (16-oz.) box angel hair pasta
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/4 cup freshly grated Parmigiano-Reggiano cheese
How to Make It
Cut asparagus into 1-inch pieces. Cook in boiling water for 30 seconds. Plunge into ice water to stop the cooking process; drain and set aside.
Bring a large pot of water to a boil.
Sauté asparagus, shrimp, bell pepper, and, if desired, dried crushed red pepper flakes in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until shrimp are cooked and vegetables are tender. Reduce heat to medium-low; stir in half-and-half and salt. Cook, stirring occasionally, until thoroughly heated.
Cook angel hair in boiling water according to package directions; drain and return to pot. Add shrimp mixture, lemon rind, and lemon juice to hot pasta; toss. Transfer to a serving platter; sprinkle evenly with cheese. Serve immediately.
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