Although we are technically in fall now, heirloom tomatoes are still readily available in my area. The fall asparagus crop also seems to be in full swing, as prices have been astoundingly low the past couple weeks. I took full advantage of this economical bounty in this Shrimp, Asparagus & Heirloom Tomato Ginger Scampi. Shrimp & ginger round out the dish as a celebration of late summer – early fall. The Shrimp are reminiscent of sunny days at the shore, while ginger root not only harkens to the fall harvest of root crops, but makes for a spicy and aromatic marriage with the garlic of scampi. A simple addition that lifts the dish up a little, at least it did for me, as a noshed down on it…lol.
- 1 bunch asparagus approx 10 oz.
- 3 tbs butter
- 2 tbs. olive oil
- 2 cloves of garlic minced
- 1 1/2 tsp ginger freshly grated
- 1 1/2 cups small heirloom tomatoes cut larger ones
- 1 pound raw shrimp peeled and deveined
- 2 tbs lemon juice
- 1/4 cup white wine
- 12 oz dry pasta preferably spaghetti or linguini
Put salted water on for pasta, and cook to al dente while performing other steps.
Cut woody ends off asparagus, then diagonally slice the spears.
Place butter and oil in skillet over med-high heat, once melted add the asparagus and reduce to medium. Saute for 2 minutes, then add the garlic and ginger, saute an additional minute.
Add the tomatoes and cook stirring regularly until the skins have split and tomatoes are hot through.
Add the shrimp, lemon and wine, saute until shrimp is just about cooked, then add the cooked and drained pasta. Toss over heat, until well coated and everything is evenly distributed.
Serve hot with fresh lemon or grated cheese.