Pasta tossed with sauteed, herb-marinated shrimp and roasted cherry tomatoes with Parmesan and fresh bread crumbs.
Total Time35 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: cherry tomatoes, Easy Meal, Parmesan, pasta
Servings: 4servings
Author: Adapted from NY Times Cooking Penne With Roasted Cherry Tomatoes & The Girl on Bloor Best Ever Shrimp Marinade
Ingredients
1poundsmall cherry tomatoes, halved
⅓cupextra virgin olive oilplus 2 to 3 tablespoons for tossing
kosher salt
freshly ground black pepper
crushed red pepper, to taste
¼cupfreshly grated Parmesan with additional for serving
¼cupfresh bread crumbs
½poundpasta
Shrimp & Marinade
1poundshrimp, peeled and deviened
1tbspolive oil
2tbsplemon juice
2tsp.garlic, minced (or more if preferred)
2tsp.Dijon mustard
1tsp.lemon zest
1tsp.kosher salt
1/2tsp.black pepper
1/2tsp.crushed red pepper
1/2tsp.dried basil
1tsp.chopped fresh thyme
1/2tsp.minced rosemary
Instructions
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour 1/3 c. olive oil on top, and season with salt and pepper. Sprinkle 1/4 c. Parmesan cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Mix all ingredients for the shrimp marinade together in a medium-sized bowl. Add shrimp and marinate for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. After the tomatoes have cooked for 10 minutes, add the pasta to the water and cook according to the package directions. Reserve a cup of pasta water before draining the pasta.
While pasta is cooking, heat 1 tbsp butter in a large skillet over med-high heat. Add shrimp and marinade to skillet, sauteeing for 3-4 minutes or until shrimp are pink and fully cooked. Add shrimp, excess marinade, and pasta to the tomatoes in the casserole dish. Toss to combine.
Add another 2 to 3 tablespoons of olive oil and toss. If it is dry, add a little reserved pasta water. Top with freshly grated Parmesan if desired.
Notes
For some additional veggie appeal and color, add 1/2 c. frozen peas or a few handfuls of fresh spinach to the shrimp when they are almost done. Saute until peas are cooked or spinach wilts (a minute or two.)