Instructions: METHOD:
Clean asparagus, then cut diagonally into 3 inch pieces.

Dice onion: slice yellow peppers into 1/4 inch thick strips.

grate peel and squeeze juice.

Shell and devein shrimp. Rinse shrimp with running cold water and pat dry with paper towels. In bowl, mix shrimp with juice from lemon, crushed red pepper and 1/2 teaspoon salt.

In saucepot, prepare Tagliatelle as label directs. Drain and keep warm.

Mean while, in nonstick 12 inch skillet over medium-high heat, in 1/2 tablespoon hot olive oil, cook onion, yellow pepper strips and 1/2 teaspoon salt until peppers are tender-crisp; remove to bowl.

In same skillet in 1/2 more tablespoon oil cook asparagus and shrimp mixture until asparagus are tender-crisp and shrimp turn opaque throughout, about 3 minutes. Stir in yellow pepper mixture and 1/2 cup water; heat through.

To serve, toss Tagliatelle with shrimp mixture and soy sauce. Sprinkle with grated lemon peel.

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