Angel Hair With Lemon Shrimp And Asparagus

• 1 pound asparagus spears, trimmed
• 1 pound medium-size shrimp, peeled and deveined
• 1/2 cup red bell pepper, chopped
• 1/4 teaspoon dried crushed red pepper flakes (optional)
• 1 tablespoon extra virgin olive oil
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/2 (16-oz.) box angel hair pasta
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

1. Cut asparagus into 1-inch pieces. Cook in boiling water for 30 seconds. Plunge into ice water to stop the cooking process; drain and set aside.
2. Bring a large pot of water to a boil.
3. Saute asparagus, shrimp, bell pepper, and, if desired, dried crushed red pepper flakes in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until shrimp are cooked and vegetables are tender. Reduce heat to medium-low; stir in half-and-half and salt. Cook, stirring occasionally, until thoroughly heated.
4. Cook angel hair in boiling water according to package directions; drain and return to pot. Add shrimp mixture, lemon rind, and lemon juice to hot pasta; toss. Transfer to a serving platter; sprinkle evenly with cheese. Serve immediately.

shrimp, red bell pepper, red pepper, extra virgin olive oil, salt, angel hair pasta, lemon rind, lemon juice, freshly grated parmigianoreggiano cheese

Taken from www.myrecipes.com/recipe/angel-hair-with-lemon-shrimp-asparagus (may not work)