Bow Ties With Roasted Tomatoes, Asparagus, and Shrimp

READY IN: 40mins
Recipe by Paul in Owens Cross

Working on a description. This is a recipe Lynn gave me. She cooked it for me one night and it was wonderful.

Top Review by surus

I have made this twice now. The first time I made it as written except for using regular tomatoes. It had good flavor but was a bit dry. I made it again recently with a few changes. I still used 3-4 regular tomatoes cut into wedges but added 1/4 C. of olive oil and 4-5 cloves of garlic cut into strips. I sprinkled this generously with lemon pepper, salt, thyme and oregano. After the tomatoes roasted I added 1/4 C. of butter, the aspapragus and shrimp in the shell. I stirred this a couple of times while it roasted for 10 min. I think next time I will put the asparagus in 5 min. ahead of the shrimp as it was crunchier than we like. I baked this in a pretty casserole dish and my husband and I ate it on the dock with a loaf of crusty Italian bread for dunking (skipped the pasta) and a bottle of red wine. Perfection!

Ingredients Nutrition


  1. Preheat oven to 450.
  2. Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
  3. Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
  4. Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
  5. Scatter the asparagus and shrimp over tomatoes.
  6. Roast for 10 min or until cooked.
  7. Remove garlic from pan, unwrap and let cool for 5 minutes.
  8. Cover pan to keep warm.
  9. Cook pasta about 8 minutes.
  10. Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
  11. Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
  12. Transfer to roasting pan, toss gently to combine.

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