Spaghetti with Asparagus, Shrimp and Roasted Tomatoes

Spaghetti with Asparagus, Shrimp and Roasted Tomatoes is our another spring staple that is easy, super delicious and ready in less than 30 minutes for a quick lunch or dinner. Enjoy with Pinot Grigio or any white wine that pairs well with this spaghetti. This is not too cheesy. I love this light meal all year round with different veggies. Now we are enjoying spring's bounty with a hearty meal more often around this time of the year.

This dish has an awesome garlicky lemony and winey taste! For healthier version I use whole wheat spaghetti mostly but once in while I don't mind using half whole wheat and half regular spaghetti. I saute asparagus and shrimp separately in extra virgin olive oil with white wine, seasoned with minced garlic, dried parsley, thyme, red pepper flakes and salt for a richer flavor. In the mean time I broil halved cherry or grape tomatoes and toss everything together sprinkling some grated cheese at the end of cooking. 

This recipe serves up to 5 people. Cook spaghetti in shrimp stock for optimum flavor if possible.  

Ingredients~

(US customary units)

1 lb. asparagus, cut tender green parts into 2 -3 inch pieces

1/2-3/4 lb. shrimp (30-40 count size per lb.), save the shells(optional)

1 cup cherry or grape tomatoes ,halved

1/3 cup white wine

1 tbsp lemon zest

1 tbsp minced garlic

1/2 dried parsley 

1/4 tsp dried thyme

1/4 tsp red pepper flakes

1/8 tsp freshly ground black pepper

1 tsp fresh lemon juice

Lemon slices

1 tsp salt + 1/2 tsp salt

1/8-1/4 cup grated Parmigiano Reggiano or as needed

1/4 cup oil

6 oz. whole or regular spaghetti 

5 cups or enough water to cook spaghetti

Method~ 
Cook spaghetti according to package direction and set aside. Or, boil shrimp shells with 5 cups of water in a medium sauce pan. Season with little 1 tsp salt and simmer it for 10 minutes. Strain through the mesh strainer and cook spaghetti in the shrimp stock,  drain and save some stock. This process is optional.

Roast or broil tomatoes for 5-6 minutes and set aside. Season shrimp with some salt. Heat oil in a heavy duty saute pan over medium-high heat. Saute shrimps for about 1-2 minutes and pour some wine and cook 2 minutes more. Set aside. Saute asparagus to medium low heat along with garlic, parsley, thyme, red pepper flakes, black pepper and remaining salt for a few minutes. Then pour white wine, lemon juice, lemon zest and cook for 3-4 minutes more or until asparagus just tender. Add in sauteed shrimp and couple of lemon slices just to get heated through. Add in drained spaghetti and grated cheese. Pour shrimp stock over spaghetti giving it a good stir. Taste and adjust seasonings. Finally add in roasted tomato and toss well everything together. Garnish with more grated cheese as desired. Enjoy! 

Happy Cooking!