Bow Ties With Roasted Tomatoes, Asparagus, And Shrimp - cooking recipe

Ingredients

12 plum tomatoes, quartered lengthwise
1 small head of garlic
1 1/2 lbs thin asparagus
2 lbs large shrimp (de-veined and peeled)
3/4 cup bow tie pasta
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
salt and pepper
4 teaspoons olive oil

Preparation

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