I don't have a lot of time to cook on weeknights, which usually leaves me looking for quick recipes that I can prep early in the day, or something simple enough that even Jason can get it on the stove without messing it up. Trust me, he does not cook, so there's not much that he can help with there. So, when the weekend rolls around, I get excited for dinner because I have more free time to make dishes that require a little more time and effort. I've been saving this Rotini with Roasted Tomatoes, Shrimp and Asparagus recipe for awhile, and was happy to finally have the chance to make it last weekend.
The dish is a medley of some of my favorite ingredients; warm pasta, spring veggies, and shrimp, topped with a sweet dressing and feta cheese. It did take about 45 minutes from start to finish to complete the recipe, but it is oh so worth it!
Ingredients:
1 head garlic
1 pound asparagus, trimmed and cut into 2-inch lengths
1 pound large shrimp, peeled and deveined
2 tablespoons GOLDEN BLOSSOM HONEY
1 pound rotini pasta
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and pepper to taste
Parmesean cheese, grated
2 pounds plum tomatoes, quartered lengthwise
2 tablespoons olive oil, separated
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What's one of your favorite weekend dinner recipes?
Perfect combination of honey, shimp and asparagus! Look forward to try them :)
ReplyDeleteEat the same old thing at my sea, so no thinking, just do it and done haha
ReplyDeleteI like all the things in this dish. I know I'd love this! It looks really good!
ReplyDeleteThat dish looks like something you'd find at a restaurant. It's so colorful!
ReplyDeleteShrimp is my favorite shellfish, and I love that pairing with the roasted tomatoes and asparagus. I can't wait to make this.
ReplyDeleteThis sounds really good. I love a nice fresh pasta dish, especially in the spring and summer.
ReplyDeleteI've always wondered why people put lemon juice into their savoury dishes! Doesn't it make it sour?
ReplyDeleteI cooked myself quick millet with garlic, celery leaves and red lentils for tomorrow because it can be eaten lovely from the fridge as well
Not at all! I always, always, always use lemon on my shrimp or lobster. I am not a huge fan of seafood and those are the only two I like to eat, but only with lemon or lots of butter.
DeleteI love dishes that taste good the next day out of the fridge. I think that's why I eat a lot of pasta salads.
I have shrimp and tomatoes just need some rotini! I am going to try to make this because it just looks so yummy!
ReplyDeleteI am a total pasta addict, so a recipe like this rocks. I love that you added a little bit of honey and I can easily see how it would provide just the right amount of light sweetness.
ReplyDeleteLooks yummy. I had shrimp for din last night.
ReplyDeleteHappy weekend, Theresa.
Honey in pasta, I have never thought about that! I love sweetness in pasta, like in Pad Thai (no spice obviously). I'll have to try this love shrimp too, so refreshing for the warmer weather!
ReplyDeleteMaking me very hungry! I would never think of combining honey with it.
ReplyDeleteYour recipes are always so creative! This is another winner.
ReplyDeleteI would have never thought to add honey to a recipe like this, but I bet it's the perfect addition of sweetness.
ReplyDeleteI love trying new shrimp recipes. This looks so delicious and easy to make. My family will love it.
ReplyDeleteMmm I love pasta like these where it isn't drenched in cream or sauce. Good stuff!
ReplyDeleteAi @ Sakura Haruka
Rotini is my favorite pasta for a dish like this one. This sounds delicious!!
ReplyDeleteThis looks so delicious! I definitely will be making this for my family.
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