Description
Learn how to make a delicious Roasted Tomato Basil Shrimp Pasta that is bursting with flavor and perfect for a quick and easy weeknight meal.
Ingredients
- 450 g shrimp, peeled and deveined
- 340 g pasta, such as spaghetti or linguine
- 300 g cherry tomatoes, halved
- 30 ml olive oil
- 4 cloves garlic, minced
- 1/4 tsp (1 ml) red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 120 ml vegetable or chicken broth
- 60 ml heavy cream
- 20 g fresh basil leaves, chopped
- 25 g grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Place halved cherry tomatoes on a baking sheet.
- Drizzle 1 tablespoon of olive oil over the tomatoes.
- Season the tomatoes with salt and black pepper.
- Roast the tomatoes in the oven for 20 minutes.
- While tomatoes roast, cook pasta according to package instructions.
- Drain the pasta and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add minced garlic and red pepper flakes to the skillet.
- Sauté for 1 minute until fragrant.
- Add shrimp to the skillet, season with salt and black pepper.
- Cook shrimp for 3-4 minutes, until pink and opaque.
- Remove shrimp from the skillet and set aside.
- Pour vegetable or chicken broth into the same skillet.
- Stir in heavy cream and bring to a simmer.
- Add roasted tomatoes to the skillet, stirring gently.
- Return shrimp to the skillet and mix well.
- Add cooked pasta to the skillet, tossing to combine.
- Stir in chopped basil and grated Parmesan cheese.
- Adjust seasoning with salt and black pepper if needed.
- Serve the pasta hot, garnished with extra basil if desired.
Notes
- Marinate shrimp in olive oil, garlic, and black pepper for 30 minutes before cooking for enhanced flavor.
- Substitute heavy cream with half-and-half or Greek yogurt for a lighter, creamy texture.
- Add lemon zest or a splash of lemon juice for a bright, citrusy flavor; sprinkle chopped parsley on top for freshness before serving.
