Roasted Tomato and Shrimp Pasta
"This recipe is from "Cooking with Paula Deen" magazine."
photo by Baby Kato
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious recipe. It was so good, quick and really easy to make with excellent results. Made exactly as written but used large egg less noodles. The flavor was amazing. It was only in the oven for ten minutes, before the shrimp were done. Next time I will put the tomatoes in for 10 minutes before I add the shrimp. Thanks for sharing. Made for What`s on the Menu Tag Game. -
served it for a group of 53 while at the beach...and everyone loved it...very easy prep...if you do not have shallots, you may substitute green onions (3 green onions = one shallot)....either the group was starving or it only really makes 6 servings!!
RECIPE SUBMITTED BY
<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>
