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1995-09-27
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Newsgroups: rec.food.recipes
From: Sharon Barbour <sharonb@triton.mayfield.hp.com>
Subject: Fusilli w/Roasted Tomatoes
Message-ID: <9401311617.AA23981@triton.mayfield.hp.com>
Date: Mon, 31 Jan 94 8:17:45 PST
Here is a recipe I tried last night. It was so good, I couldn't wait to
share it on the network.
I do not remember where this recipe came from. Although I made it according
to the instructions I'd written down some time ago, I have noted a possible
improvement concerning the roasted garlic.
Sharon Barbour
sharonb@srdo.mayfield.hp.com
------------------------------------------------------------------------
FUSILLI WITH ROASTED TOMATOS, ASPARAGAS, SHRIMP AND GARLIC
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 Tbs. olive oil, divided
2 tsp. lemon juice
1 tsp. dried Thyme
1 tsp. dried Oregano
1/2 tsp. salt
1/4 tsp. pepper
8 oz. fusilli or other pasta, cooked al dente
Pre-heat oven to 450 degrees. Place tomatoes in a roasting pan and drizzle
with 2 tsp. olive oil. Wrap garlic in aluminum foil and place in pan.
Place pan in the pre-heated oven and roast WITHOUT STIRRING for 20 minutes.
Add asparagas and shrimp and roast for an additional 10 minutes or until
shrimp are curled and pink, and asparagas is tender. Remove garlic from
foil and let cool slightly. Remove the cloves from the head of garlic and
mash to a paste. Mix lemon juice, thyme, oregano, salt, pepper, garlic and
remaining 1 tsp. olive oil and toss with pasta. Add pasta to the tomatoes,
shrimp and asparagas in the roasting pan and stir to combine. Serve with
parmesan cheese.
NOTE: I found that the garlic did not roast completely, possibly because
it did not come in contact with any oil or cooking liquid. It may be easier
to roast the garlic separately via the conventional method, and incorporate
it back into the recipe as noted.