Aragosta Capelli d'Angelo


Ingredients:
  • 1 Pkg  Rossi Pasta Capelli d'Angelo
  • 3  tablespoon  olive oil
  • 6  each  garlic cloves, thinly sliced
  • 1  lb  cooked lobster meat
  • 1  lb  fresh asparagus cut into 2" pieces
  • 1 med  red bell pepper, cut into strips
  • 1 med  yellow bell pepper, cut into strips
  • 2   cup  fresh Shiitake mushrooms, sliced
  • 1  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 1/2  cup  chicken broth
  • 4  tablespoon  melted butter
  • 1/8  teaspoon  red pepper flakes (optional)
  • 1/2   cup  grated Parmesan cheese
Directions:
Cook pasta according to package. Drain and set aside. Saute' garlic in 2T olive oil until brown. Add asparagus, bell peppers, salt, pepper and remaining olive oil. Saute' for 3-4 minutes. Add chicken broth and mushrooms and cook 3-4 minutes. Add cooked lobster meat and cook 1 more minute. Transfer pasta to large bowl. Add melted butter and 1/4 cup Parmesan. Toss pasta with the lobster, asparagus, pepper and mushroom mixture. Sprinkle each serving with crushed red pepper flakes and remaining Parmesan.