Fusilli with Roasted Tomatoes, Asparagus & Shrimp

5 Reviews
From: EatingWell Magazine March/April 1993

Roasted tomatoes, asparagus, garlic and shrimp make a tasty topping for whole-wheat fusilli.

Ingredients 6 servings

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  • 12 plum tomatoes, quartered lengthwise
  • 4 teaspoons extra-virgin olive oil, divided
  • Freshly ground pepper, to taste
  • 1 small head garlic
  • 1 pound large shrimp, peeled and deveined
  • 1 pound thin asparagus, trimmed and cut into 2-inch lengths (or larger stalks, peeled and halved lengthwise before cutting)
  • 2 teaspoons lemon juice
  • 12 ounces whole-wheat fusilli, or rotini
  • 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • Salt, to taste

Preparation

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  • Ready In

  1. Set oven rack in lower third of oven. Preheat oven to 450 °F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • Per serving: 319 calories; 5 g fat(1 g sat); 9 g fiber; 52 g carbohydrates; 21 g protein; 121 mcg folate; 95 mg cholesterol; 6 g sugars; 0 g added sugars; 1577 IU vitamin A; 23 mg vitamin C; 99 mg calcium; 3 mg iron; 542 mg sodium; 613 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 1/2 vegetable, 2 lean meat, 1 fat

Reviews 5

May 11, 2015
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By: EatingWell User
Perfect for casual company This has been my go to recipe when I need something simple but elegant. Everyone loves this dish. There never seems to be any leftovers. Pros: Easy prep for a delicious result.
November 04, 2010
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By: EatingWell User
it's 2010, but I'm still remembering how much I loved this recipe back in 1993 and here it is! I'm definitely goiing to add the kalamata as suggested, and I'm so thankful you're maintaining these fabulous recipes on-line.
February 16, 2010
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By: christy.l.jenkins
Definitely add some chopped kalamata olives as the previous reviewer suggested. YUM!
January 09, 2010
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By: EatingWell User
adding Kalamata olive pieces is delicious!
October 26, 2009
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By: EatingWell User
I added some freshly grated Parmesan cheese, --could use Romano cheese also. Thanks