| 1/2 box (16 ounces) | BARILLA Angel Hair |
| 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 & half |
| 1/2 teaspoon | salt |
| 2 tablespoons | lemon juice, freshly squeezed |
| 2 teaspoons | lemon zest |
| 1/4 cup | freshly 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.