Roasted Tomato and Asparagus Pasta with Shrimp

Heat the oven to 450 degrees. Drizzle olive oil in the bottom of a 9×13 glass baking dish.

Slice the grape tomatoes in half lengthwise and place in baking dish, cut side up. Remove tough stems from asparagus, cut into 2-3 inch pieces, and add asparagus to tomatoes in baking dish.

Drizzle the tomatoes and asparagus with olive oil, then sprinkle with salt, pepper, and Italian seasoning. Bake in the heated oven for 30 minutes or so, until the vegetables are roasted to your liking.

About 15 minutes before the vegetables finish cooking, bring a large pot of water to a boil. Salt the water if desired, then add the pasta and cook to al dente. When done, drain and return to the cooking pot. This should be about the time the vegetables finish roasting. Add them to the pasta and toss well.

While the pasta is cooking, drizzle a tablespoon or so of olive oil in a skillet. Add the garlic and red pepper flakes and cook on low heat for 5 minutes.

Increase the heat and add the shrimp. Cook until shrimp are nearly done, then add the broth (and wine, if using) and the butter. Let this mixture cook down for about a minute, then pour it all over the pasta/vegetable mixture. Serve immediately.