Light Roasted Cherry Shrimp Pasta (Print Version)
Shrimp pasta tossed with roasted cherry tomatoes, garlic, and basil for a vibrant Mediterranean meal.
# What You’ll Need:
→ Pasta & Protein
01 -
10.5 ounces linguine
02 -
10.5 ounces raw shrimp, peeled and deveined
→ Roast Mix
03 -
2 cups cherry tomatoes
04 -
3 cloves garlic, thinly sliced
05 -
2 tablespoons olive oil
→ Garnish
06 -
Fresh basil leaves, torn
# How to Make It:
01 -
Preheat oven to 400°F. Toss cherry tomatoes and sliced garlic with olive oil on a baking tray. Roast for 18 to 20 minutes until tomatoes are blistered and softened.
02 -
Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and reserve a small amount of pasta water.
03 -
Heat a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side, just until pink and opaque. Season lightly with salt and black pepper.
04 -
In the pot or a large serving bowl, gently combine cooked linguine, roasted tomatoes with garlic and oil, and sautéed shrimp. Toss to coat, adding reserved pasta water as needed to achieve a silky sauce.
05 -
Divide among plates and garnish with fresh basil.
# Additional Tips:
01 -
For added heat, sprinkle with red chili flakes before serving.