Fusilli with Roasted Tomatoes, Asparagus and Shrimp

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 420.3
  • Total Fat: 9.0 g
  • Cholesterol: 215.3 mg
  • Sodium: 249.0 mg
  • Total Carbs: 51.7 g
  • Dietary Fiber: 5.7 g
  • Protein: 36.5 g

View full nutritional breakdown of Fusilli with Roasted Tomatoes, Asparagus and Shrimp calories by ingredient

Number of Servings: 4


    12 plum tomatoes, quartered lengthwise
    4 tsp extra virgin olive oil, divided
    black pepper to taste
    1 small head of garlic
    1 lb thin asparagus, trimmed and cut into 2 inch lengths
    1 1/4 lbs large shrimp, peeled and deveined
    3/4 lb brown rice fusilli
    2 tsp lemon juice
    1 tsp oregano
    1 tsp thyme


Serves 4.

Preheat oven to 450 and set oven rack in lower third of oven.

In a large roasting pan, toss tomatoes with 2 tsp olive oil and pepper. Cut off top 1/2 inch of garlic head, remove any loose skin and wrap in aluminum foil. Place in roasting pan.

Roast for 20 minutes without stirring until tomatoes are wrinkled and beginning to brown. Scatter asparagus and shrimp over tomatoes and roast 10 minutes longer, or until shrimp are curled and firm and asparagus is tender. Remove garlic from pan, unwrap and let cool for 5 minutes. Cover roasting pan to keep warm.

Meanwhile, cook pasta according to package directions.

Squeeze out soft pulp from garlic and mash to paste with the flat side of a knife.

Drain pasta and return to pot. Add 2 tsp olive oil, mashed garlic, lemon juice, oregano, thyme and pepper, tossing to evenly coat.

Transfer pasta to roasting pan and toss gently to combine. Serve.

Number of Servings: 4

Recipe submitted by SparkPeople user ICOOKCLEAN.

TAGS:  Fish | Dinner | Fish Dinner |