Description
This quick and colorful dinner is packed with juicy shrimp, sweet cherry tomatoes, tender asparagus, and fresh herbs tossed with spaetzle, a soft, eggy pasta. It’s full of flavor and ready in about 30 minutes.
Ingredients
Units
Scale
- Kosher salt
- 1 pound spaetzle
- 2 tablespoons olive oil
- 2 (12 oz) bags cherry tomatoes, halved
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 3 large garlic cloves, chopped
- 1/2 cup dry white wine
- 1 pound asparagus, cut into bite-sized pieces
- 1 pound large shrimp, peeled and deveined
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh mint, chopped
- 2 teaspoons fresh oregano, chopped
Instructions
- Boil a big pot of salted water.
- Cook the spaetzle until tender but still slightly firm, about 8–10 minutes.
- Drain and set aside in a large bowl.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the tomatoes, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Cook for about 2 minutes, just until the tomatoes soften a bit.
- Toss in the red pepper flakes and garlic.
- Cook for 30 seconds, just until you can smell the garlic.
- Pour in the wine and stir in the asparagus.
- Let it simmer gently for about 5 minutes.
- Season the shrimp with the remaining salt and pepper.
- Add them to the skillet and cook until they turn pink and are cooked through, about 5–7 minutes.
- Stir in the basil, mint, and oregano.
- Pour the shrimp and veggie mixture over the cooked spaetzle.
- Toss everything together and serve warm.
Why You’ll Love It
This dish brings together buttery shrimp, sweet tomatoes, and springy spaetzle in a fresh, herby sauce. It’s simple, vibrant, and satisfying, perfect for an easy weeknight dinner or a casual dinner party.
Notes
Created, prepared, tried, and tested by Renee Matthee
