Tomato and Asparagus Shrimp Scampi Pasta

Ingredients 0/18

Step 1

Warm your oven to 450°F (230°C). While it’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 some butter in a saucepan over medium-low heat. Stir in the Dijon mustard, a tablespoon of garlic, parsley, lemon juice, and white wine until everything’s combined. Place the shrimp and tomatoes in a small baking dish, pour the buttery sauce over them, and give it a good stir so the shrimp and tomatoes are well coated.

Step 3

In another baking dish, toss the asparagus with olive oil, Parmesan, a teaspoon of garlic, salt, black pepper, and a pinch of red pepper flakes. Put both dishes side by side in the oven and bake until the shrimp turns pink and is cooked through, about 15 minutes.

Step 4

Once everything is done, pour the shrimp, tomatoes, and all that buttery sauce over the pasta. Stir in some Pecorino Romano and Italian blend cheese until it’s all nicely mixed. Finally, pile the roasted asparagus on top, and you’re ready to dig in!