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1
Heat the oven to 450 degrees.
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2
Drizzle olive oil in the bottom of a 9x13 glass baking dish.
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3
Slice the grape tomatoes in half lengthwise and place in baking dish, cut side up.
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4
Remove tough stems from asparagus, cut into 2-3 inch pieces, and add asparagus to tomatoes in baking dish.
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5
Drizzle the tomatoes and asparagus with olive oil, then sprinkle with salt, pepper, and Italian seasoning.
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6
Bake in the heated oven for 30 minutes or so, until the vegetables are roasted to your liking.
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7
About 15 minutes before the vegetables finish cooking, bring a large pot of water to a boil.
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8
Salt the water if desired, then add the pasta and cook to al dente.
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9
When done, drain and return to the cooking pot.
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10
This should be about the time the vegetables finish roasting.
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11
Add them to the pasta and toss well.
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12
While the pasta is cooking, drizzle a tablespoon or so of olive oil in a skillet.
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13
Add the garlic and red pepper flakes and cook on low heat for 5 minutes.
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14
Increase the heat and add the shrimp.
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15
Cook until shrimp are nearly done, then add the broth (and wine, if using) and the butter.
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16
Let this mixture cook down for about a minute, then pour it all over the pasta/vegetable mixture.
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17
Serve immediately.
