10 minutes
Cook Time
20 minutes
Cooking Level


  • For the pasta:
  • 2 12 oz Pure Flavor® RedRoyals® Sweet Cherry Tomatoes On-the-Vine, divided
  • 1 bunch asparagus, cut into thirds
  • 1 small yellow squash, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 lb shrimp, peeled and deveined
  • 8 oz spaghetti
  • 2 cups water
  • 3 tbsp olive oil, divided
  • Salt and pepper, to taste
  • Parmesan cheese, grated for garnish
  • For the lemon basil topping:
  • 3 garlic cloves, minced
  • 1 lemon, zested and juiced
  • ¾ cup basil leaves, minced
  • ¼ cup olive oil
  • ½ tsp salt
  • ¼ tsp black pepper


Step 1

In a small bowl, combine the ingredients for the lemon basil topping, and set aside.

Step 2

Preheat the oven to 400°F. Place 12oz of tomatoes in an oven-safe dish. Drizzle with 1 tablespoon olive oil, season with salt & pepper to taste and bake for 10-15 minutes.

Step 3

Heat a skillet on medium-high heat. Once hot, add 1 tablespoon olive oil & cook shrimp for 2-4 minutes per side or until slightly pink. Remove from pan and set aside.

Step 4

In the same skillet, add the remaining olive oil & onion and sauté for 4 minutes. Slice remaining tomatoes in half, add to skillet and cook an additional minute.

Step 5

Pour water into the skillet and add pasta. Place the squash & asparagus on top, and cover with a lid.

Step 6

Reduce the heat to medium-low and simmer, not stirring, for 8-10 minutes. Once the pasta is al dente and veggies are cooked, fold in the shrimp and lemon basil topping.

Step 7

Garnish with Parmesan cheese and roasted tomatoes on-the-vine.

Recipe created by Laura Ashley Johnson

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