Angel Hair with Lemon Shrimp and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Capelli d'Angelo con Asparagi, Gamberi e Limone Prep Time: 20 minutes Cook time: 12 minutes Servings: 6 Wine pairing: White Susbstitutions: yellow/green pepper for red Ingredients:
1 pound asparagus spears, trimmed, cut into 1-inch pieces |
1 tablespoon extra virgin olive oil |
1 pound medium shrimp, peeled and deveined |
1/2 cup red pepper, chopped |
1/4 teaspoon crushed red pepper flakes (optional) |
1 cup half and half |
1/2 teaspoon salt |
8 ounces (1/2 box) angel hair pasta |
2 tablespoons lemon juice, freshly squeezed |
2 teaspoons lemon zest |
1/4 cup freshly grated parmesan cheese |
Directions:
1. BRING a small saucepan of water to a boil. Add asparagus; boil for 30 seconds. 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, red pepper and red pepper flakes; cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirring occasionally.
4. REDUCE heat to medium low. Stir in half and half and salt. Heat thoroughly, stirring occasionally.
5. COOK Angel Hair according to package directions; drain and return to pot.
6. ADD shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese and serve
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