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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.

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