Fusilli with Roasted Tomatoes, Asparagus & Shrimp
Fusilli with Roasted Tomatoes, Asparagus & Shrimp might be a good recipe to expand your main course recipe box. For $3.49 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 365 calories, 27g of protein, and 5g of fat per serving. This recipe serves 6. This recipe from Eating Well has 92 fans. From preparation to the plate, this recipe takes approximately 45 minutes. If you have asparagus, bell pepper, shrimp, and a few other ingredients on hand, you can make it. Overall, this recipe earns an awesome spoonacular score of 96%. Shrimp with Asparagus and Tomatoes #ShrimpShowdown / Giveaway, Linguine with Shrimp, Asparagus and Cherry Tomatoes, and Shrimp Stir Fry with Asparagus and Grape Tomatoes are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 pound thin asparagus, trimmed and cut into 2-inch lengths (or larger stalks, peeled and halved lengthwise before cutting)
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 small head garlic
2 teaspoons lemon juice
4 teaspoons extra-virgin olive oil, divided
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
Freshly ground pepper, to taste
12 plum tomatoes, quartered lengthwise
Salt, to taste
1 pound large shrimp, peeled and deveined
12 ounces whole-wheat fusilli, or rotini
Equipment:
roasting pan
aluminum foil
oven
knife
frying pan
pot
Cooking instruction summary:
Set oven rack in lower third of oven. Preheat oven to 450F.Toss tomatoes with 2 teaspoons oil and a generous grinding of pepper in a large roasting pan. Slice the top 1/2 inch off the garlic head and discard; pull off any loose papery skin. Wrap in foil and add to the roasting pan.Roast without stirring until the tomatoes are wrinkled and beginning to brown, about 20 minutes. Scatter the asparagus and shrimp over the tomatoes and roast until the shrimp are curled and firm and the asparagus is tender, about 10 minutes longer. Remove the garlic from the pan, unwrap and let cool for 5 minutes. Cover the roasting pan to keep warm.Meanwhile, cook pasta in a large pot of boiling salted water until tender but firm, about 8 minutes. While the pasta is cooking, separate the garlic cloves and squeeze out the soft pulp. Mash to a paste with the flat side of a knife.Drain the pasta and return to the pot. Add the remaining 2 teaspoons oil, mashed garlic, lemon juice, oregano, thyme, salt and pepper, tossing to evenly coat the pasta. Transfer the pasta to the roasting pan and toss gently to combine, making sure to scrape up any bits from the bottom of the pan. Serve immediately.
Step by step:
1. Set oven rack in lower third of oven. Preheat oven to 450F.Toss tomatoes with 2 teaspoons oil and a generous grinding of pepper in a large roasting pan. Slice the top 1/2 inch off the garlic head and discard; pull off any loose papery skin. Wrap in foil and add to the roasting pan.Roast without stirring until the tomatoes are wrinkled and beginning to brown, about 20 minutes. Scatter the asparagus and shrimp over the tomatoes and roast until the shrimp are curled and firm and the asparagus is tender, about 10 minutes longer.
2. Remove the garlic from the pan, unwrap and let cool for 5 minutes. Cover the roasting pan to keep warm.Meanwhile, cook pasta in a large pot of boiling salted water until tender but firm, about 8 minutes. While the pasta is cooking, separate the garlic cloves and squeeze out the soft pulp. Mash to a paste with the flat side of a knife.
3. Drain the pasta and return to the pot.
4. Add the remaining 2 teaspoons oil, mashed garlic, lemon juice, oregano, thyme, salt and pepper, tossing to evenly coat the pasta.
5. Transfer the pasta to the roasting pan and toss gently to combine, making sure to scrape up any bits from the bottom of the pan.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
