1 tbsp extra virgin olive oil
1/2 lb shrimp, medium size; peeled, deveined
1/2 cup red pepper; chopped
1/4 tsp crushed red pepper flakes; (optional)
1 cup half & half
1/2 tsp Salt
2 tbsp lemon juice
2 tsp lemon zest
8 oz. angel hair pasta
1/4 cup Parmesan cheese; grated
1 lb. asparagus spears; trimmed, cut into 1-inch pieces
Bring a small saucepan of water to a boil.
Add asparagus; boil for 30 seconds.
Drain; rinse under cold water and set aside.
Heat oil in large skillet over medium-high heat.
Add asparagus, shrimp, red pepper, and red pepper flakes.
Cook 5-7 minutes or until shrimp is cooked and vegetables are tender, stirring occasionally.
Reduce heat to medium-low.
Stir in half & half and salt.
Heat thoroughly, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain and return to pot.
Add shrimp sauce to hot pasta; toss.
Add lemon juice and lemon zest; toss.
Transfer to serving platter; sprinkle with cheese.
Original recipe makes 4 Servings