Roasted Tomato and Shrimp Pasta
Bursting with vibrant Mediterranean flavors, this Roasted Tomato and Shrimp Pasta is a perfect blend of simplicity and sophistication. Sweet and juicy cherry tomatoes are roasted to caramelized perfection, enhancing their natural sweetness, while tender shrimp are sautéed with fragrant garlic and a hint of red chili flakes for a touch of heat. Tossed with al dente spaghetti or linguine, a splash of zesty lemon juice, and fresh parsley, this dish is light yet satisfying. Ready in just 40 minutes, it’s an ideal choice for a weeknight dinner or an elegant gathering. Top with grated Parmesan for an irresistible finishing touch. Perfectly balanced and packed with fresh ingredients, this pasta recipe offers a restaurant-quality meal at home that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups cherry tomatoes
- 4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 garlic cloves, minced
- 1 pound raw shrimp, peeled and deveined
- 12 ounces spaghetti or linguine
- 0.25 teaspoon red chili flakes
- 1 lemon, juiced
- 0.25 cup fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cherry tomatoes on the baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss to coat and roast in the oven for 20 minutes, or until the tomatoes are soft and slightly caramelized.
While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions, reserving 1/2 cup of pasta water before draining.
In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and red chili flakes, cooking for 1-2 minutes until fragrant.
Add the shrimp to the skillet in a single layer. Sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to low and pour the roasted tomatoes, along with their juices, into the skillet. Toss in the cooked pasta and reserved pasta water, stirring until well coated. Add the shrimp back into the skillet.
Stir in the lemon juice and chopped parsley. Taste and adjust seasoning as needed.
Serve immediately, garnished with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 3822 mg | 166% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 12.2 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1208 mg | 93% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2778 mg | 59% | |
*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.
