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Sautéed Shrimp with Asparagus, Tomato and Herbs

User Rating 4 Star Rating (1 Review)


Sautéed Shrimp with Asparagus, Tomato and Herbs
Jen Hoy
This recipe for sautéed shrimp with asparagus, tomato and herbs is a wonderful and easy spring or summer meal. The dish can be served with pasta or rice and a salad, and makes a beautiful and bright presentation.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


  • 1 pound peeled and deveined medium shrimp
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped fine
  • 1 pound asparagus, cut on the diagonal into ½ inch thick slices
  • 2 beef steak or 4 plum tomatoes, seeded and chopped
  • 2 tablespoons white wine or water
  • ¼ cup chopped fresh tarragon or basil
  • Sea salt and freshly ground pepper


Dry the shrimp on paper towels and season on both sides with sea salt and pepper.
Heat 1 tablespoon of olive oil over medium high heat in a large skillet and place the shrimp in a single layer. Cook about one minute on each side and remove to a plate.
Add remaining olive oil to the pan, add garlic and asparagus, and cook one minute. Add tomato and wine, cook one minute, and return shrimp to the pan.
Cook 1 minute, until the shrimp is cooked through and the asparagus is still crisp. Season to taste, stir in chopped herbs and serve immediately.
Serves 4-6
Copyright 2010 by Jen Hoy
User Reviews

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 4 out of 5
Very Nice, Member eileen2817

Very nice basic recipe to build on. Just made it tonight and was pleased. Next time will add some heat int he form of fresh peppers or red pepper flakes. I'll also up the amount of herbs. I like more of a pow! But love the timing; nice crisp asparagus and shrimp. Tomatoes not overdone. Again, very nice.

1 out of 1 people found this helpful.

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