1/2 (of a 16 oz box) angel hair pasta
1 lb asparagus spears, trimmed, cut into 1-inch pieces
1 tbsp. olive oil
1 lb medium shrimp, peeled, deveined, tails off
1/2 cup red pepper, chopped
1/4 tsp. red pepper flakes
1 cup light cream
1/2 tsp. salt
2 tbsp. lemon juice
2 tsp. lemon zest
1/4 cup grated parmigiano cheese

Boil water in a large pot. Cook pasta as directed, drain. Heat oil in a large skillet over medium-high heat. Add asparagus, shrimp, red pepper, and red pepper flakes.

Cook for 5-7 minutes. Reduce heat to low, stir in light cream and salt. Heat through. Add shrimp mix to pasta, toss. Add lemon and zest, toss again.

Sprinkle with cheese.

Very tangy, refreshing taste.

Submitted by: Sherry Monfils