3/4 lb fresh peeled and deveined shrimp
1 lemon
1 garlic clove, minced
large pinch Italian seasoning
red pepper flakes
freshly ground black pepper
salt
olive oil
2 shallots
2 garlic cloves
1/2 teaspoon red pepper flakes
2 tablespoons capers, rinsed
1 yellow bell pepper, diced
1/2 cup sliced sundried tomatoes
splash white wine
olive oil
3/4 pound small asparagus
1/3 lb cooked small penne pasta
In a bowl, combine juice and zest of one lemon, 1 tablespoon olive oil, Italian herbs, pepper flakes, minced garlic clove and salt and pepper to taste. Toss shrimp and let marinade for about 30 minutes.
Saute garlic and shallots until soft and golden (about 3 minutes). Add yellow bell pepper. Saute for 5 minutes. Add asparagus and cook for 1-2 minutes. Set aside.
Saute shrimp until done. (I used a cast iron skillet to really sear the shrimp a bit.) Add remaining marinade and let come to boil.
Toss vegetables and shrimp with pasta. Serve with fresh bread. Serves 2 to 3.