| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 12 | Roma tomatoes, quartered | |
| 1 | Head of garlic, cut in half | |
| cross-wise | ||
| 1 | lb | Thin asparagas, cut into 2" |
| lengths | ||
| 1 | lb | Large shrimp, peeled and |
| deveined | ||
| 1 | T | Olive oil, divided |
| 2 | t | Lemon juice |
| 1 | t | Dried Thyme |
| 1 | t | Dried Oregano |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 8 | oz | Fusilli or other pasta |
| cooked al dente |
INSTRUCTIONS
Pre-heat oven to 450 degrees. Place tomatoes in a roasting pan and drizzle with 2 tsp. olive oil. Wrap garlic in aluminum foil and place in pan. Place pan in the pre-heated oven and roast WITHOUT STIRRING for 20 minutes. Add asparagas and shrimp and roast for an additional 10 minutes or until shrimp are curled and pink, and asparagas is tender. Remove garlic from foil and let cool slightly. Remove the cloves from the head of garlic and mash to a paste. Mix lemon juice, thyme, oregano, salt, pepper, garlic and remaining 1 tsp. olive oil and toss with pasta. Add pasta to the tomatoes, shrimp and asparagas in the roasting pan and stir to combine. Serve with parmesan cheese. NOTE: I found that the garlic did not roast completely, possibly because it did not come in contact with any oil or cooking liquid. It may be easier to roast the garlic separately via the conventional method, and incorporate it back into the recipe as noted. Posted to rec.food.recipes by Sharon Barbour <sharonb@triton.mayfield.hp.com> on Jan 31, 9.
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