Shrimp Vegetable Pasta with Light Lemon Cream Sauce

Directions

1. In a large pot of salted boiling water, cook the pasta according to package directions.
2. Meanwhile, in a large shallow pot, heat olive oil over medium heat.
3. Sauté the mushrooms about 5 minutes until lightly browned.
4. Add the garlic and red pepper flakes and sauté 30 seconds more.
5. Add the clam juice, freshly squeezed Sunkist® lemon juice, and wine and simmer to reduce to 1/4 of the original volume, about 10 minutes.
6. Whisk in the cream, then add the asparagus, bell pepper, shrimp, and Sunkist lemon zest and cook until shrimp is pink, about 5 minutes.
7. Turn off heat, stir in peas and cooked pasta.
8. Season to taste with salt and pepper and stir in chives.
9. Serve the pasta on and sprinkle with the remaining chives and garnish with lemon wedges.