Garlicky Pasta With Tomatoes Asparagus And Shrimp
From chefmeow 17 years ago
- 45 minutes to make
- Serves 4
GARLICKY PASTA WITH ASPARAGUS, TOMATOES AND SHRIMP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stuart Estate in Grand Saline, Texas in 1991.
Ingredients
- 1 pound fresh asparagus shopping list
- 1 pound unpeeled medium size fresh shrimp shopping list
- 1 large head garlic shopping list
- 1-1/2 tablespoons olive oil divided shopping list
- 6 plum tomatoes quartered shopping list
- 6 ounces corkscrew pasta shopping list
- 2 teaspoons lemon juice shopping list
- 1 teaspoon dried Italian seasoning shopping list
- 1 teaspoon dried thyme shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 1/2 cup fresh shredded parmesan cheese shopping list
How to make it
- Snap off tough ends of asparagus and remove scales from stalks with a knife or vegetable peeler.
- Cut asparagus into 2" pieces and set aside.
- Peel shrimp and devein then set aside.
- Slice 1/4" from top of garlic head then place on aluminum foil.
- Drizzle garlic with 2 teaspoons olive oil then seal foil around garlic.
- Bake at 425 for 10 minutes.
- Leave garlic in oven.
- Place tomato in rectangular baking pan then drizzle with remaining olive oil.
- Place in oven with garlic then bake without stirring 20 minutes.
- Place asparagus and shrimp over tomato.
- Bake with garlic 10 minutes or until shrimp turn pink and asparagus is tender.
- Remove garlic and pan from oven.
- Set tomato mixture aside.
- Unwrap garlic and cool 5 minutes.
- Cook pasta in large saucepan according to package directions then drain.
- Return to saucepan.
- Separate garlic cloves and squeeze out soft pulp.
- Add garlic pulp, lemon juice and next 4 ingredients to pasta then toss gently.
- Add tomato mixture and toss gently then serve with parmesan cheese.
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