Bow Ties with Roasted Tomatoes Asparagus and Shrimp
Bring vibrant Mediterranean flavors to your table with this Bow Ties with Roasted Tomatoes, Asparagus, and Shrimp recipe—a delightful, easy-to-make pasta dish that’s perfect for weeknight dinners or special occasions. Tender bow tie pasta is tossed with roasted cherry tomatoes and asparagus, bringing out their natural sweetness and a subtle caramelized depth. Juicy, succulent shrimp cooked with garlic and a hint of crushed red pepper flakes add a protein-packed punch, while fresh lemon zest and juice brighten every bite. Finished with a sprinkling of grated Parmesan cheese and optional parsley, this recipe strikes the perfect balance of fresh, zesty, and savory flavors. Ready in just 40 minutes, this wholesome, one-pan-inspired dish is a healthy, family-friendly meal that’s as stunning to serve as it is delicious to eat.
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Recipe Information
Ingredients
- 12 oz bow tie pasta
- 2 cups cherry tomatoes
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 lb shrimp, peeled and deveined
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon, zest and juice
- 0.5 tsp crushed red pepper flakes
- 0.5 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Place the cherry tomatoes and asparagus on a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat. Spread into an even layer.
Roast the vegetables in the oven for 12-15 minutes, or until the tomatoes are blistered and the asparagus is tender. Remove from oven and set aside.
While the vegetables are roasting, cook the bow tie pasta in a large pot of salted boiling water according to the package instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the shrimp, season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and crushed red pepper flakes. Sauté for 30 seconds, or until fragrant.
Add the cooked pasta, roasted vegetables, and shrimp to the skillet. Toss everything together, adding the reserved pasta water a little at a time until the sauce lightly coats the pasta.
Remove from heat, then stir in the lemon zest, lemon juice, and grated parmesan cheese. Taste and adjust seasonings as needed.
Serve immediately, garnished with chopped parsley and additional parmesan cheese, if desired.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 3932 mg | 171% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 30.3 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2969 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
