Shrimp Pasta with Blistered Tomatoes and Asparagus Tips

Ingredients

• 1 lb asparagus, stems trimmed and peeled (using a vegetable peeler)
• 1 lb wild shrimp, peeled and deveined
• 1 lb cherry or grape tomatoes
• 1/4 cup olive oil
• 2 Tbsp salted butter
• 1 medium yellow onion, diced
• 4 garlic cloves, thinly sliced
• 1 lb Casarecce or your favorite pasta with a cooking time of approx. 8-10 min
• 1/2 the juice and zest of 1 lemon
• salt and pepper to taste
• Optional: 2 Tbsp finely chopped Italian parsley

Directions

1. Bring large pot of salted water to boil, and follow instructions per pasta box leaning toward al dente side
2. Cut asparagus diagonally into 2 inch pieces
3. Lightly salt and pepper shrimp
4. Over medium heat, melt butter until sizzling but not smoking
5. Add shrimp to pan
6. Cook shrimp until just opaque, approx. 1 1/2 mnutes each side 
7. Place shrimp in dish and set to side
8. In same pan used to cooked shrimp add oil and heat until sizzling
9. Add onions, garlic and tomatoes
10. Stirring frequently, cook until about half the tomatoes begin to blister, approx. 8-10 minutes
11. Add the asparagus and cook until just al dente and bright green, approx. 1-2 minutes
12. Add shrimp back in pan and cook 1 more minute
13. Drain pasta, reserving 1/4 cup of pasta liquid
14. Add pasta to saute pan and gently combine all ingredients
15. Add the reserved pasta liquid and cook 2-3 minutes until flavors have melded together
16. Salt and pepper to taste
17. Finish with lemon juice,  zest and parsley

Plate

1. Transfer to large serving bowl and let everyone help themselves
2. Serve with fresh bread and green salad