1 lb. large shrimp, shelled and deveined
1 lemon, juice and grated rind
1/4 to 1/2 tsp. hot red pepper flakes
1/2 tsp. salt
1 16 oz. pkg. fettuccini or linguine
1 tbsp. vegetable oil
1 medium onion, diced
2 red peppers, sliced in strips
1/2 tsp. salt
1 tbsp. vegetable oil
1 lb. fresh asparagus, cut in 3 inch pieces
1/2 c. water
1 tbsp. soy sauce

In a bowl, mix shrimp with lemon juice, pepper flakes and salt. Cook fettuccini according to package directions. Keep warm in pot. Heat oil and stir-fry onion, pepper strips and salt until peppers are tender-crisp; remove to bowl. In same pan, heat oil and add asparagus and shrimp mixture. Stir-fry until asparagus are tender-crisp and shrimp turn opaque, about 3 minutes. Stir in pepper mixture and water; heat through. To serve, toss fettuccini with shrimp mixture and soy sauce. Sprinkle with grated lemon rind.

Serves 4.