Roasted Tomato and Shrimp Pasta Recipe #379868
This recipe is from "Cooking with Paula Deen" magazine.
by jkoch960
40 min | 15 min prep
SERVES 6 -8
- 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
- Preheat oven to 500. Line a rimmed baking sheet with aluminun foil.
- 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.
- 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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