Tasty Tuesday: Lemon Shrimp Pasta
½ cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon dried crushed red pepper flakes (optional)
2 TBSP grated lemon rind
¼ cup white wine
1 pound asparagus spears, trimmed and cut into bite size pieces
1 pound medium-size shrimp, peeled and deveined
1 cup grape tomatoes, cut in 1/2
2 TBSP fresh lemon juice
1/2 (16-oz.) box angel hair pasta
1/4 cup freshly grated Parmigiano-Reggiano cheese!
Cook pasta according to package directions, set aside. Meanwhile, coat a medium pan with olive oil, turn heat to medium and saute garlic for 1-2 minutes, until fragrant. Add asparagus into saute pan, cook another few minutes. Next, sprinkle shrimp with salt and red pepper flakes, add to pan for about 1 minute, then add lemon rind and ½ cup wine. Reduce wine for a few minutes, then add lemon juice. Add pasta back to pan, stir together and toss with Parmigiano-Reggiano cheese. Enjoy with the rest of the bottle!