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Fusilli With Roasted Tomatoes, Asparagus and Shrimp Recipe

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This recipe for Fusilli With Roasted Tomatoes, Asparagus and Shrimp is from The Garlinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 plum tomatoes, quatered lengthwise
4 teaspoons extra virgin olive oil
1 small head garlic
1 pound thin asparagus cut into 2-inch lengths
1 pound large shrimp, peeled and deveined
3/4 pound fusilli or rotini pasta
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Salt and Pepper to taste
Directions:
Directions:
Set oven rack in the lower third of oven. Preheat oven to 450 degree. In a large roasting pan, toss tomatoes with 2 teaspoons olive oil and a generous grinding of pepper. Slice 1/2 inch off the carlic head and discard, pull off any loose papery skin. Wrap in aluminum foil and add to the roasting pan. Roast for 20 minutes, without stirring, until tomatoes are wrinkled and beginning to brown. Put asparagus and shrimp over the tomatoes and roast for 10 minutes longer or until the shrimp are cooked and the asparagus tender. Remove the garlic from the pan, unwrap and cool for several minutes. Cover pan to keep warm.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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