Angel Hair Pasta with Shrimp and Asparagus

Fresh spring asparagus spears brighten our pasta take on lemony shrimp scampi

8 oz. angel hair pasta

1 lemon

4 Tbs. olive oil

1 red onion, halved, thinly sliced (2 cups)

1⁄ tsp. salt

4

1 lb. asparagus, trimmed, cut into 11⁄ 2" pieces 1 red chili pepper, seeded, chopped

11⁄ lbs. frozen jumbo (21/ 25) shrimp, peeled,

2

deveined

2 cloves garlic, minced

Cook pasta according to package directions. Reserve 1⁄ cup cooking liquid. Drain pasta well and return to 2 pot. Meanwhile, grate 1 tsp. zest and squeeze 2 Tbs. juice from lemon; reserve in separate bowls. Cover zest to keep from drying out.

In 12" nonstick skillet, heat 1 Tbs. oil over mediumhigh heat. Add onion and salt; cook, stirring, until almost tender, 5–7 min. Add asparagus; cook, stirring, occasionally until vegetables are tender, about 5 min., adding chili pepper during last 2 min. of cooking time. Remove; reserve.

In same skillet, heat 1 Tbs. oil over medium-high heat. Add shrimp; cook, flipping once, until pink and opaque, about 2 min. per side. Stir in garlic; cook, stirring, 30 sec. Stir shrimp, asparagus mixture, reserved lemon juice and cooking liquid and remaining 2 Tbs. oil into pasta until combined. Transfer to serving bowl. Sprinkle with reserved zest.

Servings: 4. Active time: 40 min. Total time: 55 min. Calories: 449 Protein: 25g Fat: 16g (2g sat.) Chol.: 143mg Carbs.: 51g Sodium: 798mg Fiber: 3g Sugar: 6g