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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
Cook pasta according to package directions in water with 1/4 teaspoon salt, adding asparagus for the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.
Meanwhile, lightly coat a large nonstick skillet with cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil (if using), lemon zest, the remaining 1/4 teaspoon salt and pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.
Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, green onions, lemon juice and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges.