Make It Monday - Shrimp and Asparagus Pasta - 5/10/10

Today's recipe quickly became one of my favorites.
It is delish!
I took away and added a few things from the original recipe.
Make it how you like, and enjoy!

Shrimp and Asparagus Pasta

• 2 tbsp olive oil
• 3 cloves garlic, minced
• pinch of red pepper flakes
  
• 1 cup vegetable stock
• 1/2 lb asparagus, trimmed, cut into 1/4-inch pieces
• 1 lb large shrimp, peeled, deveined
• 2 tbsp lemon juice
• salt to taste
• 1 box (14-oz) linguine, spaghetti, or fettuccini pasta
• Italian Parsley, chopped, garnish
  
• Parmesan, optional

Add the olive oil, garlic, and red pepper to a large saucepan over medium heat. When the garlic begins to sizzle, cook for 1 minute, and then add the red pepper flakes, and stock. When it comes to a simmer, add the asparagus and cook for 1 minute. Add the shrimp and lemon juice, and cook for 3-4 minutes, or until done. Taste and add salt if needed.

Boil the pasta at the same time you are making the sauce, according to the directions on the package. Drain, but do not rinse. Add the pasta back in to the pot it was cooked, and pour over the sauce. Toss with tongs to coat the pasta; cover, and let sit for 2 minutes to absorb the flavors. Serve hot topped with Parsley and Parmesan if desired.