ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Angel Hair With Lemon Shrimp and Asparagus

Yield Makes 4 servings
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

  1. 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.

  2. Bring a large pot of water to a boil.

  3. 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.

  4. 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.