This is one of our all time favorites. It was adapted from The Eating Well Rush Hour Cookbook. We love the lemon thyme flavors with the mild taste of the roasted garlic.
It is possible to make this without the shrimp for a vegetarian option. The flavors are outstanding! If you added more tomatoes, it would make more sauce and replace the shrimp.
Who doesn’t love a quick and easy recipe that looks like you went to a lot of trouble? I say no one.
Also, this recipe resembles some of the popular sheet pan recipes, as everything gets roasted in the oven on a large sheetpan (except for the pasta).
Pasta With Roasted Shrimp, Tomatoes And Asparagus
Quick and easy and will please everyone!
- June 14, 2019
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Ingredients
- 12 plum tomatoes, cored and quartered lengthwise
- 4 teaspoons of good quality olive oil
- Freshly ground black pepper to taste
- 1 small head of garlic
- 1 pound of thin asparagus, trimmed and cut in to 1-2 inch lengths
- 1 pound of shrimp, peeled and deveined
- 3/4 pound of pasta (we like linguini or fusilli)
- 2 tablespoons of freshly squeezed lemon juice
- 1 tablespoon of chopped fresh thyme (or 1 teaspoon dried)
- Salt to taste
Directions
- Step 1
- Set oven rack in the lower third of the oven
- Step 2
- Preheat oven to 450 degrees
- Step 3
- In a large roasting or sheet pan, toss tomatoes with 2 teaspoons or olive oil
- Step 4
- Add a generous amount of freshly ground pepper
- Step 5
- Slice the top off of the garlic head and discard any lose skins
- Step 6
- Wrap the garlic in aluminum foil and add to sheet pan
- Step 7
- Roast for 20-30 minutes without stirring
- Step 8
- Scatter the asparagus and shrimp over the tomatoes
- Step 9
- Roast for another 10-15 minutes or until shrimp are cooked and asparagus is tender
- Step 10
- Unwrap the garlic and let cook for a few minutes
- Step 11
- Cover pan with foil to keep warm
- Step 12
- Cook pasta according to directions until al dente
- Step 13
- Meanwhile, remove the garlic cloves and squeeze the garlic pulp out onto a flat surface
- Step 14
- Using the backside of a knife, mash the pulp until smooth (I use a mortar and pestle for this)
- Step 15
- Drain (do not rinse) the pasta and place back in pot
- Step 16
- Add the remaining olive oil (I usually add a bit more), mashed garlic, lemon juice and thyme, salt and pepper
- Step 17
- Transfer the pasta to the roasting pan to make sure you get all of the roasting juices
- Step 18
- Toss until the pasta is coated thoroughly
- Step 19
- Serve with fresh sourdough bread and a green salad
- Step 20
- Mangia!
My name is Kim and my passion is surrounding myself, family, and friends in a life of luxury. Each week, I’ll share with you new tips and recipes to create a luxurious life .
Sounds wonderful! I can’t wait to try it! Amelia Island is the shrimp capital of FL so we have wonderful fresh local Mayport shrimp. My favorite olive oil is Lucini which can be bought at Publix. More expensive than any of the other brands (about $20 for a small bottle) but well worth it.