The most time consuming part is cleaning the shrimp, and even then, you can just buy shrimp that are already shelled and cleaned. But if you're like us and buy the shell-on shrimp, you'll need to peel and devein your shrimp. At the very least, take out the main vein on the back side. Just run a paring knife down the back, run it under some water, and you're done. No one wants to eat shrimp poop!
While Justin was cleaning the shrimp, I got to chopping up some onion, garlic, and tomatoes for our sauce. We had a couple small beefsteak tomatoes and some yellow romas from our share, but you can use whatever you have on hand. We just let them cook down and release their juices. If you have grape or cherry tomatoes on hand, as an alternative, throw them on a backing sheet and pop them in the oven to roast. Once they start to pop, pull them out, and then just smash them with a potato masher for a nice, roasted tomato sauce.
But back to our sauce. We poured a little white wine, Italian sauvignon blanc to be exact, into the pan to deglaze it, and get all those tasty bits off the bottom of the pan. Don't forget to cook your pasta while your sauce is cooking. The shrimp don't take long to cook up, so toss them into your sauce when your pasta is almost al dente. Since we still wanted some bit to our asparagus, we threw them in with the shrimp.