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Angel Hair with Lemon Shrimp and Asparagus (Capelli d'Angelo con Asparagi, Gamberi e Limone)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 12 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1/2 box (16 ounces)BARILLA Angel Hair
1 poundasparagus spears, trimmed, cut into 1-inch pieces
1 tablespoonextra virgin olive oil
1 poundmedium shrimp, peeled and deveined
1/2 cupred pepper, chopped
1/4 teaspooncrushed red pepper flakes (optional)
1 cuphalf & half
1/2 teaspoonsalt
2 tablespoonslemon juice, freshly squeezed
2 teaspoonslemon zest
1/4 cupfreshly grated Parmigiano cheese


BRING a small saucepan of water to a boil. Add asparagus; boil for 30 seconds. Drain; rinse under cold water and set aside.
BRING a large pot of water to a boil.
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.
REDUCE heat to medium low. Stir in half and half and salt. Heat thoroughly, stirring occasionally.
COOK Angel Hair according to package directions; drain and return to pot.
ADD shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese and serve



Susbstitute yellow or green pepper for red.


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