Recipe - Fusilli With Roasted Tomatos Asparagas Shrimp And Garlic

12 Roma tomatoes, quartered
1 Head of garlic, cut in half
crosswise
1 pound Thin asparagas, cut into 2"
lengths
1 pound Large shrimp, peeled and
deveined
1 tablespoon Olive oil, divided
2 teaspoon Lemon juice
1 teaspoon Dried Thyme
1 teaspoon Dried Oregano
One half teaspoon Salt
One fourth teaspoon Pepper
8 ounce Fusilli or other pasta,
cooked al dente

Preheat 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 preheated 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.