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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