Roasted Tomato and Shrimp Pasta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is from Cooking with Paula Deen magazine. Ingredients:
2 (12 ounce) packages cherry tomatoes |
2 lbs large raw shrimp, peeled and deveined (tails left on) |
6 small shallots, thinly sliced |
1/2 cup olive oil, divided |
2 teaspoons minced garlic |
2 teaspoons salt, divided |
1 teaspoon crushed red pepper flakes |
1 (16 ounce) package angel hair pasta, cooked and kept warm |
garnish with chopped fresh basil |
Directions:
1. Preheat oven to 500. Line a rimmed baking sheet with aluminun foil.
2. In a large bowl, combine tomatoes, shrimp, shallot, 1/4 cup olive oil, garlic, 1 teaspoon salt, and red pepper; toss gently to coat. Place tomato mixture in an even layer on prepared baking sheet. Bake for 25 minutes, or until shrimp are pink and firm.
3. Toss cooked pasta with remaining 1/4 cup olive oil and 1 teaspoon salt. Serve tomato mixture on top of pasta. Garnish with fresh basil, if desired.
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