Roasted Shrimp & Tomato Pasta
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Sunday evening I was looking to make dinner without having gone to the grocery store. This little beauty came to fruition from that. I always keep a bag of peeled and deveined shrimp in the freezer, had a pint of cherry tomoatoes on their last leg, and we always have a few boxes of pasta on hand. And thus, this simple summer pasta was born.
The best part is it’s super easy and for the most part hands-off, while still being packed full of flavor from the garlic, lemon, and butter. I learned from Ina Garten that roasting shrimp in the oven is one of the best ways to enhance their flavor. The shrimp combined with the tomatoes that burst just so, letting out a little juice, while still holding a bite, form the most perfect sauce to douse on top of a big bowl of angel hair pasta.
Of course, like most of my recipes there are numerous iterations on this method. Cutting carbs? Use spaghetti squash or zoodles. Not in to Italian flavors? These would surely be just as delicious in some lettuce wraps or tortillas. Or use the shrimp and tomatoes to top your favorite grain - rice, polenta/grits, orzo, couscous, quinoa!
This meal is light enough to be served at a luncheon, but along side a salad and some crusty bread, enough to be done for dinner. It makes a ton so great for a group! It’s easy and tasty. You should definitely give it a go (and if you do, tag me on instagram!)
Roasted Shrimp & Tomato Pasta
Total time: 25 minutes Hands On Time: 10 minutes Serves: 6-8 depending on portions
Ingredients:
1.5 - 2 lbs. peeled and deveined shrimp. (most of the time I buy frozen shrimp in 1.5lb. bags. Size doesn’t matter too much, just make sure they’re already peeled)
1 pint cherry tomatoes
1 lemon - zest of entire thing, juice of half, other half cut into thin half moons
1 stick of unsalted butter
2 Tablespoons minced garlic (I just used jarred, but you could use a frozen cube or 4-5 cloves minced).
Leaves off of 2 thyme sprigs
1 T. fresh dill (about 2 stems)
Salt
Pepper
Crushed Red Pepper Flakes (optional)
Parsley for garnish (fresh basil would also be lovely!)
Grated parmesan cheese
Angel hair pasta for serving (see paragraph above for other “base” ideas)
Directions:
Thaw shrimp (if frozen) and remove tail shells - just pull them off.
Preheat oven to 400 degrees. Set a pot of salted water on to boil (if planning to make with pasta)
In a 9 X 13 baking dish, arrange shrimp, tomatoes, and half of a lemon sliced into thin half moons evenly. Sprinkle with salt and pepper.
In a small sauce pan, melt butter. Add in garlic, thyme, crushed red pepper, a touch more salt and pepper. Heat until just fragrant.
Pour butter mixture over top of shrimp, tomatoes, and lemons.
Place in 400 degree oven for 15 minutes.
While the shrimp and tomatoes roast, drop your pasta into your water and cook until just aldente. If young angel hair that takes only 3 minutes or so!
Once pasta is cooked, transfer to a big serving bowl and drizzle and toss with a little olive oil (a flavored olive oil like this lemon one or this garlic one would be so good!) and a few tablespoons (I just used two small fist fulls) of parmesan cheese.
When the shrimp is finished (it should be opaque), drop it on top of your pasta and toss thoroughly to get it all mixed in.
Garnish with a bit more parmesan cheese (some people feel V strongly about cheese with shrimp to which I say parmesan cheese goes with everything) and some julienne parsley or basil.
We served ours with a green salad for the perfect filling, yet light supper!
