Pasta with Shrimp Scampi, Tomatoes, and 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

Lightly heat your oven to 450°F. Meanwhile, bring a large pot of salted water to a boil and cook the penne until it’s tender but still has a little bite, about 11 minutes. Drain the pasta and set it aside in the pot.

Step 2

While the pasta cooks, melt some butter in a saucepan over medium-low heat. Stir in Dijon mustard, a tablespoon of garlic, chopped parsley, lemon juice, and white wine. Transfer the shrimp and tomatoes to a small glass baking dish, then pour the butter sauce over them, tossing gently to coat everything.

Step 3

In another baking dish, mix the asparagus with olive oil, Parmesan, a teaspoon of garlic, salt, pepper, and a pinch of red pepper flakes. Place both dishes side by side in the oven and bake for around 15 minutes, until the shrimp turns pink and the asparagus is tender.

Step 4

Once everything’s cooked, pour the shrimp, tomatoes, and buttery sauce over the pasta and stir it all together. Sprinkle in some Pecorino Romano and Italian blend cheeses, mixing until melted and combined. Finally, pile the roasted asparagus on top and enjoy!