Springtime Shrimp & Asparagus Pasta Toss
First and foremost, thank you everyone for all of your congratulations and love in response to my engagement announcement! I am still getting used to this whole having-a-fiance-and-not-a-boyfriend thing, and I still feel like I’m wearing a ring on the wrong finger after avoiding wearing anything on my left ring finger my whole life.
Side note- how do you wash your hands with an engagement ring? I’ve been doing this weird handwashing technique where all parts of my hand are washed with soap but I avoid the ring, but there has to be another way…
Anyways, last night, Aaron invited one of his good friends over for dinner to catch up. It was more of a guys night activity, but I crashed it while making dinner 
. I don’t think Aaron’s friend minded too much since he said he doesn’t remember his last home-cooked meal! Poor guy. My RD-brain went into overdrive when he said he eats take out for most meals. So pressure was on to make a good home-cooked dinner!
. I don’t think Aaron’s friend minded too much since he said he doesn’t remember his last home-cooked meal! Poor guy. My RD-brain went into overdrive when he said he eats take out for most meals. So pressure was on to make a good home-cooked dinner!
In all of the engagement kurfuffle, I have not really done a legit, fill-the-pantry and stock-the-fridge grocery trip in a while, so last night I improvised and made a lemony Shrimp and Asparagus Pasta Toss.
“Toss” is my fancy way of saying that I pretty much threw all the ingredients together in a pan. Super easy, and as I’ve said before, I always like to keep frozen shrimp on hand. I also love that asparagus is so fresh and flavorful during the spring, and I especially love how cheap a bunch is at the store when it’s in season! We also had cherry tomatoes and a few mushrooms on hand, so I threw those in too. Cause why not?
By the way, have you seen this super fast and easy way to halve cherry tomatoes?
Just place the tomatoes between two lids, then slide your knife between the lids. The cherry tomatoes won’t roll around and you can cut a dozen in just the pass of a knife!
Voila!
Ok, no more tomato pics, I’ll leave you with the pasta toss.
Aaron’s friend said it was delicious and loved the hint of parmesan cheese to bind the sauce together. Success! Maybe this dinner will encourage more home-cooked meals (wink, wink).
Springtime Shrimp and Asparagus Pasta Toss
Yield: 6-8 servings
Ingredients
1 lb whole wheat pasta
1 tbsp olive oil
2 onions, chopped
1 bunch asparagus, cut into 1-2″ pieces
6 cloves of garlic, minced
1 cup white wine
Juice and zest of 1 lemon
1/2 cup shrimp broth (may substitute chicken or vegetable broth)
2 lbs shrimp, peeled and deveined
1 pint cherry tomatoes
1 tbsp butter
Salt and pepper to taste
1/4 cup parmesan cheese, with more to garnish
Yield: 6-8 servings
Ingredients
1 lb whole wheat pasta
1 tbsp olive oil
2 onions, chopped
1 bunch asparagus, cut into 1-2″ pieces
6 cloves of garlic, minced
1 cup white wine
Juice and zest of 1 lemon
1/2 cup shrimp broth (may substitute chicken or vegetable broth)
2 lbs shrimp, peeled and deveined
1 pint cherry tomatoes
1 tbsp butter
Salt and pepper to taste
1/4 cup parmesan cheese, with more to garnish
Directions
1. Cook pasta according to directions, and set aside.
2. In a large saute pan, heat oil over medium high heat.
3. Add onions to pan and cook for about 5 minutes, until onions are just translucent.
4. Add asparagus to onions and cook for an additional 5 minutes. Add garlic and stir well. Cook another 2 minutes.
5. Add white wine and broth to pan and bring to a boil. Add lemon zest and juice, shrimp, and cherry tomatoes. Cook until shrimp are cooked through, about 6-8 minutes.
6. About a minute before the shrimp has cooked through, add butter and stir to combine. Season to taste with salt and pepper.
7. Remove pan from heat and stir in parmesan cheese. Serve immediately and enjoy!
1. Cook pasta according to directions, and set aside.
2. In a large saute pan, heat oil over medium high heat.
3. Add onions to pan and cook for about 5 minutes, until onions are just translucent.
4. Add asparagus to onions and cook for an additional 5 minutes. Add garlic and stir well. Cook another 2 minutes.
5. Add white wine and broth to pan and bring to a boil. Add lemon zest and juice, shrimp, and cherry tomatoes. Cook until shrimp are cooked through, about 6-8 minutes.
6. About a minute before the shrimp has cooked through, add butter and stir to combine. Season to taste with salt and pepper.
7. Remove pan from heat and stir in parmesan cheese. Serve immediately and enjoy!
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