Food Blog/Recipes

Springtime Italian Stir-Fry

Spring will soon be  in the air and some of my favorite vegetables are coming into season. These include artichokes, asparagus, Brussel sprouts, and squash to name a few. So for this month’s recipe I would like to share an easy, quick Italian stir-fry to serve over spaghetti. This is a colorful dish with the green asparagus, and red cherry tomatoes.

Springtime Italian Stir-Fry Photo by Doug Korody
Springtime Italian Stir-Fry
Photo by Doug Korody

Springtime Italian Stir-Fry

Serving Size: 4-6

Serving Suggestions: serve with a side salad and warm bread to make this a meal.


  • ½ pound spaghetti, or linguine
  • 2 tablespoons oil, avocado, grape seed, or olive oil
  • 10.5 oz. container of cherry tomatoes, cut in half
  • Salt & pepper to taste
  • ½ teaspoon crushed red pepper
  • 2-3 cloves garlic, minced
  • ½ cup dry white wine (or you can use chicken broth)
  • ½ - 1 pound asparagus, cut on diagonal, 1-inch pieces
  • 1 pound large shrimp, peeled & deveined
  • ½ cup fresh basil, chopped
  • 1-2 teaspoons fresh oregano, chopped


  1. In a large pot, cook pasta a la dente (cook until just tender but still a little firm).
  2. While the pasta is cooking, in a large skillet over medium heat, heat the oil. Add the tomatoes, season with salt and pepper. Cook, stirring occasionally, until the tomatoes are softened, approximately two minutes.
  3. Add the crushed red pepper and garlic, and cook stirring for 30 seconds. Add the wine and asparagus bring to a boil, and then simmer for 5 minutes.
  4. Add the shrimp and continue to simmer until the shrimp is pink and cooked, 5-7 minutes. Stir in the herbs.
  5. Pour over cooked pasta and toss to combine.


I provided amounts for the ingredients, but when I stir-fry I tend to just add what I want, I don’t measure. For example, if you like more asparagus or more tomatoes that will be perfectly fine. Season to taste, if you like a little heat, add more crushed red pepper.

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