Lemon Shrimp and Asparagus!!!

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.
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32 thoughts on “Lemon Shrimp and Asparagus!!!

  1. Woo yum! That looks great. I love seafood, especially in pasta. It’s great not only flavorwise, but you don’t have to buy as much that way. I love an economical “upscale” meal at home. Thanks for sharing this pretty plate of yumminess, Christine.

  2. This looks so yummy! Shrimp and asparagus are so delicious! A light pasta dish for a summer night!! We appreciate you linking up to our “Strut Your Stuff Saturday.” We love seeing all of the great recipes and fun ideas! Hope to see you again next week! -The Sisters

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