Roasted Shrimp and Tomatoes with Roasted Garlic Parmesan Ragu
Indulge in the perfect blend of rustic flavors and creamy decadence with this Roasted Shrimp and Tomatoes with Roasted Garlic Parmesan Ragu. Succulent shrimp and burstingly sweet cherry tomatoes are oven-roasted to perfection, bringing out a smoky depth of flavor, while a luxurious Parmesan and roasted garlic ragu adds a velvety richness. Baby spinach leaves bring a fresh, vibrant touch to the dish, and it’s all lovingly served over your favorite pasta for a truly comforting meal. This recipe balances simplicity and sophistication with its quick prep, bold seasoning, and tender textures, making it an ideal choice for weeknight dinners or special occasions alike. Try this seafood pasta masterpiece for an irresistibly flavorful, restaurant-quality experience right at home!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups cherry tomatoes
- 1 garlic bulb
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 2 cups baby spinach leaves
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cup heavy cream
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons parsley, chopped
- 12 ounces pasta (e.g., linguine, fettuccini, or spaghetti), cooked according to package instructions
Instructions
Preheat your oven to 400°F (200°C).
Cut the top off the garlic bulb to expose the individual cloves. Drizzle 1 tablespoon of olive oil over the garlic, wrap it in aluminum foil, and roast in the oven for 30 minutes until the cloves are soft and caramelized.
Toss the cherry tomatoes with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Spread them on one side of a large baking sheet.
In a bowl, toss the shrimp with 1 tablespoon of olive oil, 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and red pepper flakes. Spread them on the other side of the same baking sheet as the tomatoes.
Roast the shrimp and tomatoes in the oven for 10 minutes, or until the shrimp are cooked through and the tomatoes are slightly burst. Remove from the oven and set aside.
In a large skillet over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Gradually whisk in the milk and cream, making sure to eliminate any lumps. Simmer for 3-5 minutes until the sauce thickens slightly.
Squeeze the roasted garlic cloves from their skins and mash them into a paste. Stir the garlic paste into the sauce.
Add the Parmesan cheese and stir until melted and smooth. Adjust seasoning with additional salt and pepper if needed.
Stir in the baby spinach leaves and cook for 1-2 minutes until wilted.
Combine the roasted shrimp, cherry tomatoes, and the sauce. Toss gently to coat.
Serve the shrimp and tomato mixture over a bed of cooked pasta, and garnish with chopped parsley. Enjoy immediately!
Nutrition Facts
Calories |
3718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.4 g | 267% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1287 mg | 429% | |
| Sodium | 6776 mg | 295% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 35.1 g | ||
| Protein | 249.5 g | 499% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3909 mg | 301% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4031 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
