Roasted Tomato and Shrimp Pasta
Paula Deen magazine recipe
Makes 6 to 8 servings
2 (12 ounce) packages cherry tomatoes
2 pounds large fresh shrimp, peeled and deveined (tails left on)
6 small shallots, thinly sliced
1/2 cup olive oil, divided
2 teaspoons minced garlic
2 teaspoons salt, divided
1 teaspoon crushed red pepper
1 (16 oz) package angel hair pasta, cooked and kept warm
Garnish: chopped fresh basil
Preheat oven to 500. Line a rimmed baking sheet with aluminum foil.
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.
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.