Roasted Tomatoes with Shrimp Linguine
Elevate your weeknight dinner with this vibrant and flavorful Roasted Tomatoes with Shrimp Linguine. Sweet and juicy cherry tomatoes are oven-roasted to perfection, enhancing their natural sweetness, and tossed with tender linguine in a garlicky, lemon-infused sauce. Succulent shrimp, sautéed until perfectly pink, add a satisfying protein boost, while a hint of red pepper flakes provides a subtle kick. Fresh basil, parsley, and a generous sprinkle of Parmesan cheese finish this dish with fresh and aromatic notes. Perfectly balanced and easy to prepare in under an hour, this Mediterranean-inspired pasta is a crowd-pleaser that’s sure to impress for both casual dinners and special occasions.
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Recipe Information
Ingredients
- 2 cups Cherry tomatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 Garlic cloves
- 1 pound Raw shrimp, peeled and deveined
- 0.25 teaspoons Red pepper flakes
- 12 ounces Dry linguine
- 1 Lemon
- 0.25 cups Fresh basil leaves
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
Wash the cherry tomatoes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and a pinch of black pepper. Toss to coat evenly.
Roast the cherry tomatoes in the oven for 20-25 minutes or until they are soft and slightly caramelized. Remove from the oven and set aside.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente, about 9-11 minutes. Drain and reserve 1 cup of pasta water.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Mince the garlic cloves and add them to the skillet. Sauté for 1 minute, stirring frequently, until fragrant.
Add the raw shrimp to the skillet, season with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and red pepper flakes. Cook for 2-3 minutes on each side, or until the shrimp are pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, squeeze the juice of the lemon and add the roasted cherry tomatoes along with any juices from the baking sheet. Stir in the cooked linguine, tossing to coat in the tomato and garlic mixture.
If the pasta seems dry, slowly add the reserved pasta water, a few tablespoons at a time, until the desired consistency is achieved.
Return the cooked shrimp to the skillet and toss gently to combine. Taste and adjust seasoning, adding more salt, pepper, or red pepper flakes as needed.
Remove from heat and garnish with fresh basil leaves, chopped parsley, and grated Parmesan cheese.
Serve immediately and enjoy your Roasted Tomatoes with Shrimp Linguine!
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 16.2 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 927 mg | 71% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2553 mg | 54% | |
*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.
