More with the Spring food! I love that this pasta involves one pan in the oven – everything is roasted together! The garlic goes in first, followed by the tomatoes, then the shrimp and asparagus.
One dish to clean, no continuous stirring = Love it!
Sorry for the picture, but I am done apologizing for a while. I work, I cook. Photos suffer = deal.
We really liked this pasta – it is easy, mild, and really nice for relatively hands-off dinner. If you’re going to go to the trouble to roast a head of garlic, you might as well put an extra one in the oven. Smear it on the French bread you serve with the pasta (my preferred use) or save it for another recipe.
Garlicky Pasta with Asparagus, Tomatoes and Shrimp
Yield: 4 servings
1 pound fresh asparagus
1 pound unpeeled medium size fresh shrimp
1 large head garlic
1 1/2 Tbsp. olive oil, divided
6 plum tomatoes, quartered
6 ounces fusilli or corkscrew pasta
2 tsp. lemon juice
1 tsp. dried Italian seasoning
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 cup fresh shredded Parmesan cheese
1. Preheat oven to 425 degrees.
2. Snap off tough ends of asparagus, remove scales from stalks with a knife or vegetable peeler. Cut asparagus into 2 inch pieces and set aside.
3. Peel and devein shrimp; set aside
4. Slice 1/4 inch from top of garlic head and place on aluminum foil. Drizzle garlic with 2 tsp. olive oil. Seal foil around garlic. Bake for 10 minutes. Leave garlic in oven.
5. Place tomato quarters in a 13 x 9 x 2 baking pan; drizzle with remaining 2 1/2 teaspoon olive oil. Place in oven with garlic. Bake, without stirring, 20 minutes or until tomato wrinkles and begins to brown.
6. Place asparagus and shrimp over tomato in oven. Bake with garlic 10 minutes or until shrimp turn pink and asparagus is tender.
7. Remove garlic and baking pan from oven. Set tomato mixture aside.
8. Unwrap the garlic; cool 5 minutes.
9. Meanwhile, cook pasta according to package directions; drain. Return to pan.
10. Separate garlic cloves; squeeze out soft pulp. Add garlic pulp, lemon juice and next 4 ingredients to pasta; toss gently.
11. Add tomato mixture; toss gently.
12. Serve with Parmesan cheese.
Source: Southern Living, April 1995, p. 206