Fusilli with Roasted Tomatos, Asparagas, Shrimp and Garlic
| Yield: | 1 Servings |
| Categories: |
| 12 | Roma tomatoes, quartered | |
| 1 | Head of garlic, cut in half cross-wise | |
| 1 | lb | Thin asparagas, cut into 2" lengths |
| 1 | lb | Large shrimp, peeled and deveined |
| 1 | tb | Olive oil, divided |
| 2 | ts | Lemon juice |
| 1 | ts | Dried Thyme |
| 1 | ts | Dried Oregano |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 8 | oz | Fusilli or other pasta, cooked al dente |
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