Shrimp and Asparagus Pasta

Disclosure:  I received products to facilitate this post.  All opinions are honest and are my own.
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The first time I made this dish was Mother's day, last May.  We don't go to restaurants much because 1) it's expensive and we usually feel like we eat better food at home and 2) we have four kids.  It's almost always easier to prepare simple meals at home than to try and take the kids out to eat.  So on Mother's day last May, I made this pasta.  It was perfect for a simple meal at home that was nice enough to celebrate me and our little family.  

This has since become one of our favorite meals so when Tresomega Nutrition sent me a box of their pasta and virgin coconut oil to try, I knew exactly what I was going to make.  

​I had always made this dish with olive oil, but tried it with Tresomega Nutrition virgin coconut oil and it was delicious.  Any type of spaghetti or angel hair pasta works well in this recipe, but I can honestly say I really really like this Tresomega gluten free quinoa spaghetti.  It's organic and made from rice, quinoa, and amaranth.  So if you are looking for a healthier pasta option, this one tastes great and has a nice texture.  (It seems like regular spaghetti to me which is a must when trying to get the kids to eat healthier pasta.)  

Try this delicious, simple meal with buttery garlic shrimp, mushrooms and asparagus that your whole family will love.  

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Shrimp and Asparagus Pasta
Serves 4-6
Ingredients:
2 T. butter
2-3 T. Tresomega Nutrition Virgin Coconut Oil or olive oil
2 tomatoes, diced
8 to 10 fresh mushrooms, chopped
1 bunch asparagus, broken into 2 to 3 inch pieces
1 sweet onion, diced
3-5 cloves garlic, minced
Splash cooking sherry (optional)
1/2 C. vegetable broth
1-2 lbs. raw shrimp, peeled
Fresh ground salt and pepper to taste
Lemon to squeeze fresh juice over finished dish (optional) 
1 lb. Tresomega Nutrition Gluten Free Quinoa Spaghetti (2-8oz. boxes)

1.  Boil water to cook pasta separately.  
2. Heat butter and oil in a large skillet or wok at medium to medium/high heat.  Add tomatoes, mushrooms, asparagus, onion, and garlic and stir-fry until asparagus is tender.  (I grind some salt and pepper on while cooking.)
3.  Add a splash of cooking sherry or white wine and the vegetable broth.  
4.  Add shrimp, more salt and pepper to taste and continue to cook until shrimp turns pink.  
5.  Serve over cooked spaghetti.  Add a squeeze of lemon juice if you like.  

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