I absolutely LOVE Shrimp, Asparagus and lemons….
and all of them together make a FABULOUS recipe!
Angel Hair with Lemon Shrimp and Asparagus
1/2 box (16 ounces) – Capelli d’Angelo pasta
1 pound – Asparagus spears, trimmed and cut into 1 inch pieces
1 tbsp – Extra Virgin Olive Oil
1 pound – Medium Shrimp, peeled and deveined
1/2 cup – Red Pepper, chopped
1 cup – 35% Thick Cooking Cream
1/2 tsp – Salt
2 tbsp – Lemon Juice, freshly squeezed
2 tsp – Lemon Zest
1/4 cup – Parmagioano Cheese, freshly grated
1- Bring a small saucepan of water to a boil. Add asparagus; boil for 1 minute. 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 and red pepper; cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirring occasionally.
4- Reduce heat to medium low. Stir in cooking cream and salt. Heat thoroughly, stirring occasionally.
5- Cook pasta according to package directions; drain and return to pot.
6- Add shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss.
7- Transfer to serving platter; sprinkle with cheese and serve.
*I got this recipe from Barilla a few years ago, but I altered it a little to my liking.
P.S. I’m linking at these Parties.