I've always felt right at home when making a pasta dish, really any kind of pasta dish is alright with me. I do have a bit of a preference when it comes to red sauces as opposed to lighter sauces. Although I enjoy a deep red, slow cooked sauce (or gravy as known in the Italian community), it's not always my "go to" when I'm making a pasta dish. I tend to prefer lighter flavors since pasta itself can feel too heavy if weighed down by a thick sauce. The other element I love about a lighter pasta is that the ingredients you choose can be very versatile as you can make a simple sauce out of almost anything containing olive oil, white wine a little butter, fresh herbs and so on. On this particular evening, I paid a visit to my local fish market, Lombardi's in Winter Park, FL to pick up some extra-large fresh caught shrimp. Cooking shrimp can be a painstaking chore with all the de-shelling, de-veining and general cleaning necessary to prepare. However, once you get beyond all the preparation, the prize is well worth it. I had this dish many years ago when Timpano Chophouse first opened up here in Orlando. I loved it, the crunch of the asparagus, the heat of the pepper, the way it all came together and how it created this sauce that was destined to be mopped up with a crusty piece of bread. The dish overall had very simple ingredients and I recognized certain flavor profiles underlying, I had a pretty good idea of how I would put this together and tune it to my own tastes. I begin slicing a few plum tomatoes in half, drizzling them with olive oil, sea salt and pepper. Those hit the oven at a high temperature and will roast for the next 30-40 minutes. As the tomatoes cook, the action on the stove top begins as all great pasta dishes do, with a pan of sizzling garlic dancing in olive oil. To that garlic, I add a bit of crushed red pepper and a couple of dashes of cayenne, I set this aside as it's cooked down. Once I pull my tomatoes out of the oven I'm ready to replace a pan with my asparagus to roast for about 15 minutes, keeping a watchful eye as not to over cook the vegetable (there is NOTHING worse than a grey veggie that should be bright green). Upon roasting completion, all veggies are set aside. Back to the stove top, this time we're ready for the shrimp. In a hot pan with a bit of olive oil, I toss in the shrimp. As they begin to get comfy, I hit them with some fresh lemon juice, nub of butter and splash of dry white wine. As those shrimp start to turn a warm rosy pink, it's time to remove from the heat. At this point is when I return that spicy garlic oil sauteed earlier to my shrimp. In a larger sauce pan, I'll add the roasted tomatoes and gently press on each half just enough to release some of those juices that fill that tomato as they roast. This will slowly start to become a sauce as I continue to stir and the tomatoes break up a bit. At this point, I'll usually add a little more heat of the pepper or cayenne (if you prefer more spice). Lastly, a bit of goat cheese is added. The goat cheese addition slowly melts away and instantly turns this sauce into a silky and rich coral colored cream sauce. With everything complete, it's time to boil the pasta. I like to use fresh Fettuncine, however a Linguine would also be appropriate. Fresh pasta only takes about 2 minutes to boil so we're almost ready to eat! Layer the pasta, asparagus, shrimp and sauce. Then top with another dollop of goat cheese, toasted pignoli (pine nuts) and a sprinkle of fresh parsley. Buon Appetito!