Instructions

1. Preheat oven to 450 degrees
2. Place asparagus spears on cookie sheet, drizzle with olive oil, and sea salt. Allow to cook for 10-15 minutes until tender.
3. In a stock pot, heat water on high until boiling.
4. Drizzle in olive oil and add pasta.
5. While the pasta is boiling, in a large pan, drizzle olive oil and heat pan on high
6. When the pan is warm, sautee the red bell pepper and garlic until tender (but not mushy)
7. Add the shrimp and season with garlic powder and pepper
8. Once the shrimp are pink, combine alfredo sauce and simmer on low until sauce is warm.
9. Once asparagus is done, cut into 2 inch pieces and set aside.
10. When pasta is done, strain and put in an large bowl.
11. Combine the sauce, asparagus, and pasta.
12. Top with fresh grated parmesan and oregano. Serve.