Ingredients
1 lb shrimp, peeled and deveined
¾ lb asparagus, snap the ends off
½ lb penne pasta, cooked and cooled
8 oz red bell pepper, or yellow bell peppers, sliced
2 garlic cloves, finely minced
lemon juice, from 1 lemon
lemon zest, from 1 lemon
3 tbsp olive oil
salt and ground black pepper, to taste
Preparation
In a bowl, marinate the shrimps in lemon juice, lemon zest, and garlic for 15 minutes.
In a frying pan, saute shrimps in olive oil over medium heat until cooked. Remove shrimp and set aside.
In the same pan, saute the red pepper and asparagus until tender.
Add the shrimp and cooked pasta. Toss to combine.
Adjust seasoning with salt and pepper.
Garnish with parmesan cheese and basil. Serve!
