Aragosta Capelli d'Angelo

  • 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
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.