Roasted Garlic Grilled Shrimp & Asparagus Pasta [SPONSORED]

The roasted garlic cloves really makes this dish.  Roasting garlic is easy! Do a whole head by just lopping off the pointy top, drizzling with olive oil, wrapping it in aluminum and popping it in the oven.  It will last a couple weeks after you roast it.

Grilled Shrimp & Asparagus over Linguine (Prep. time 10-15 minutes.  Serves 4.)

• ½ pound raw shrimp, peeled
• 12 asparagus stalks
• 3 cloves garlic (unpeeled)
• 3 Tb. olive oil
• ½ C. grated Parmesan cheese
• salt, cracked black pepper
• ½ box linguine

1. Heat grill to medium high and start the salted pasta water to boil. 
2. Put the garlic cloves in a square of aluminum foil and drizzle with olive oil.  Close up the foil and put the garlic on the grill. 
3. Skewer the shrimp.  Drizzle the shrimp and asparagus with olive oil, salt and pepper and toss to coat. 
4. As the water boils and pasta is added, allow to cook for a couple minutes before putting the asparagus on the grill. After another minute, put the shrimp on the grill. 
5. Turn the shrimp and asparagus occasionally until the shrimp is pink and asparagus is tender. 
6. Drain the pasta and place in a large bowl. 
7. Cut the asparagus spears into bite-sized pieces and add, along with the shrimp to the linguine. 
8. Remove the garlic from the grill and squeeze the roasted garlic cloves onto the pasta.  Pour the olive oil from the aluminum foil onto the pasta.  Drizzle more olive oil over the pasta and toss to coat.
9. Top with the grated Parmesan cheese.  Serve with crusty bread and a tossed salad.

Thanks to Down to Earth Whole Foods for sponsoring Foodie Fridays.  Lettuce and asparagus are still in season while other fruits and vegetables, like tomatoes, are starting to emerge.  Talk to the experts at Down to Earth on Grant Avenue, Endicott about what is in season, what is coming up and even where it comes from!  Remember, free delivery: "Anything in the store to your door" when you make a $25 or more purchase and live within 25 miles!