An Original – Roasted Shrimp and Tomato Pasta

You know those staple outfits that you have in your closet – the one’s that when you put them on it looks like you just threw something together but in the most amazing way possible.  It’s the definition of “effortless chic” and gets you a compliment every time.

Well this pasta dish is my kitchen equivalent!

I did just compare my closet to my kitchen – probably because I love them equally as much but for completely different reasons.  The trick how do you love your kitchen without loving your way out of your clothes?

My Roasted Shrimp and Tomato Pasta happens to be one of the easiest meals to make, comes out delicious every time, and you can dress it up or dress it down.

Last night’s version was probably as dressed down as I go these days.

So the must-haves to make this dish are – uncooked shrimp, cherry tomatoes, pasta, olive oil, salt & pepper.

Preheat your oven to 400 degrees and start boiling the water for the pasta.

Toss the peeled, deveined, uncooked shrimp and whole cherry tomatoes (do not cut them) with the olive oil, salt & pepper.  I use enough olive oil to just coat the shrimp and tomatoes.  Then place in a single layer on a baking sheet.  This is one step where you can dress up the dish.  Last night I also used minced garlic and red pepper flakes.  You can also use fresh herbs, other veggies, etc.   I recommend if using fresh basil to not add until later.

Tip on the minced garlic:  Trader Joes sells minced garlic frozen into little cubes.   They are amazing. I have the basil as well.

When the oven is preheated and the water is boiling,  figure out cooking times so that both pasta and shrimp are done at the same time.

I generally roast the shrimp for at most 10 minutes – they tend to over cook past this point.  The timing varies on the size and type of shrimp.  You know they are done when they turn pink in color and curl up – be careful not to over cook or else they get a little rubbery.  If you are going to use basil in your recipe I recommend adding it to the shrimp tomato mixture 2 minutes before removing from oven.

Cook the pasta of your choice according to timing on the package.  I usually flip between spaghetti and penne but always use whole wheat now.  Last night we went spaghetti.

Drain the pasta and plate in bowls.  Place the roasted shrimp and tomatoes on top of the pasta and drizzle with olive oil.  Here is another great place to dress up this dish you can used flavored olive oils, salt, grated cheese, lemon zest, fresh basil, or whatever else is in your kitchen

Last night I went with regular olive oil, gray salt (which I am obsessed with) and grated ricotta salata.

It was the perfect week night meal.  Added plus it was light enough to leave room for a little late night frozen yogurt run for dessert.  Yum!


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