1 pound Spaetzli
2 tablespoons extra-virgin olive oil
Two 12-ounce bags cherry tomatoes, stemmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 large cloves garlic, flattened and chopped
1/2 cup dry white wine
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 teaspoons chopped fresh oregano
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
Heat the oil in a large deep skillet over medium-high heat.
Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
Cook, stirring occasionally, until softened, about 2 minutes.
Add the crushed red pepper flakes and garlic.
Cook for 30 seconds until aromatic.
Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper.
Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes.
Stir in the basil, mint and oregano.
Pour the sauce over the pasta and toss to combine. Serve immediately.
Original Source: foodnetwork
Revised by Renee Matthee
TRIED AND TESTED