shrimp, asparagus, and tomato sauce over spaghetti

I have a very special place in my heart for this meal.  It was the first meal K ever cooked for me.  He went all out, from buying the fresh shrimp, to deveining them one by one, and then watching carefully as everything cooked over the stove.  He did however use store-bought tomato sauce, but I’ve taught him since.  He knows better than that these days!

The flavors in this meal go perfectly together.  Shrimp, asparagus, and tomatoes are the staples, but we’ve added scallops to the mix on numerous occasions.  Aside from the cleaning of the shrimp (which you can have your store do for you, or use frozen shrimp), it’s a very simple dish that tastes amazing and looks equally impressive.

Shrimp, Asparagus, and Tomato Sauce over Spaghetti
(Serves 3-4)

3/4 pound spaghetti
1/2 pound asparagus, tough ends removed and cut into 1-inch segments
1 small onion, diced
2-3 cups of homemade tomato sauce, or about 1 24-oz jar of tomato sauce
1 pound fresh jumbo shrimp, top & bottom deveined, and shells & tails removed
1/2 teaspoon freshly ground pepper
Freshly grated parmesan cheese, for serving

Cook the spaghetti according to the directions on the box.  Drain completely and set aside.

Lightly oil a large frying pan at medium-high heat.  Add the onion and let cook until tender, about 2-3 minutes.  Add the asparagus to the pan and mix.  Let cook for about 5 minutes.  Next, add the raw shrimp and mix.  Season with pepper.  Let the ingredients cook for about 5 minutes more, or until the shrimp is pink and the asparagus is tender.  Add the tomato sauce and bring to a boil.  Serve the sauce over a bed of spaghetti, and garnish with some freshly grated parmesan cheese.

– food on,



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