Shrimp Scampi Served with Tomatoes, Pasta, and Roasted Asparagus

Ingredients

• 1 pound penne pasta
• ½ cup butter
• 1 tablespoon Dijon mustard
• 1 tablespoon minced garlic, or more to taste
• 1 tablespoon minced flat-leaf parsley, or more to taste
• ½ lemon, juiced
• ¼ cup white wine, or more to taste
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 pint grape tomatoes, halved
• 1 bunch fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 tablespoons freshly grated Parmesan cheese, or to taste
• 1 teaspoon minced garlic
• coarse kosher salt to taste
• freshly ground black pepper to taste
• crushed red pepper to taste
• ¼ cup grated Pecorino Romano cheese, or to taste
• ¼ cup shredded Italian cheese blend, or to taste

Step 1

Heat your oven to 450°F (230°C). While that’s warming up, bring a big pot of salted water to a boil and cook the penne until it’s just tender but still has a bit of bite—about 11 minutes. Drain the pasta and set it aside in the pot.

Step 2

Melt the butter in a saucepan over medium-low heat. Stir in the Dijon mustard, a tablespoon of garlic, some chopped parsley, lemon juice, and white wine. In a glass baking dish, toss the shrimp and tomatoes with this buttery sauce until everything is nicely coated.

Step 3

In another baking dish, mix the asparagus with olive oil, Parmesan, a teaspoon of garlic, salt, black pepper, and a pinch of red pepper flakes.

Step 4

Pop both dishes into the oven side by side and bake for about 15 minutes, or until the shrimp turn pink and are cooked through.

Step 5

Once everything’s done, pour the shrimp and tomato mixture over the pasta and give it a good stir. Sprinkle in some Pecorino Romano and Italian cheese blend, then mix again until everything is combined.

Step 6

Serve the roasted asparagus right on top or alongside the pasta for a colorful, flavorful meal.