Light Roasted Cherry Tomato Shrimp Pasta (Print Version)
Shrimp and cherry tomatoes paired with linguine, roasted and tossed with fresh basil for a Mediterranean classic.
# Ingredients:
→ Pasta & Protein
01 -
300 g linguine
02 -
300 g shrimp, peeled and deveined
→ Roast Mix
03 -
2 cups (about 300 g) cherry tomatoes
04 -
3 garlic cloves, thinly sliced
05 -
2 tablespoons olive oil
→ Garnish
06 -
Fresh basil leaves, for serving
# Steps to Follow:
01 -
Preheat the oven to 210°C. Spread cherry tomatoes and sliced garlic on a baking tray. Drizzle with olive oil and toss to coat evenly. Roast for 18–20 minutes or until tomatoes are blistered and caramelized.
02 -
Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 120 ml of pasta water, then drain the pasta.
03 -
Heat a large skillet over medium-high heat. Add shrimp and sauté for 2–3 minutes until opaque and pink. Remove from heat and set aside.
04 -
In the skillet, combine cooked linguine, roasted tomatoes with garlic, and sautéed shrimp. Toss together, adding a splash of reserved pasta water if needed to loosen. Serve topped with fresh basil.
# Additional Notes:
01 -
For added heat, sprinkle chili flakes over the finished pasta before serving.