Saturday, January 26, 2013

Roasted Tomato and Shrimp Pasta

This has to be one of my all time favorite Paula Deen recipes. It's light, fresh and tasty with absolutely no butter included! Yes, I said NO BUTTER! It's super easy and quick to make and the left overs keep well also.

Roasted Tomato and Shrimp Pasta

(adapted from Paula Deen, serves 6-8)

2 (12 ounce) packages cherry tomatoes
2 lbs large raw shrimp, peeled and deveined
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 (I used Smart Taste pasta)
garnish with chopped fresh basil


1.Preheat oven to 475. Line a rimmed baking sheet with aluminun foil.

2.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.

3.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.

It's as easy as that!


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