Asparagus, Shrimp, and Mushroom Pasta

Asparagus, Shrimp and Mushroom Pasta sarah's cucina bella serves 4 1 lb raw extra large or jumbo shrimp, peeled1 lb fresh asparagus, woody ends removed2 cups sliced fresh mushrooms2 tbsp olive oil4 cloves garlic, crushedsalt and pepper, to taste1/2 lb pasta, cooked according to package directions and reserving 1/2 cup of pasta waterlemon wedges (optional) Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Place the shrimp on top. Cut the asparagus into 1 1/2″ pieces. Place onto the baking sheet. Add the mushrooms and garlic as well. Drizzle with olive oil and season with salt and pepper. Stir gently to combine. Slide the tray into the oven and bake for 10 minutes. Stir. Return to the oven and bake for an additional 8-10 minutes, until the asparagus is lightly browned and the shrimp are cooked through. Combine the cooked pasta with the veggies and shrimp and toss well to combine. Add pasta water and toss again. Season with salt and pepper. Serve immediately, with lemon wedges for squeezing over the pasta.