Cherry Tomato & Garlic Pasta with Shrimp
Cherry Tomato & Garlic Pasta with Shrimp
Ingredients
For the Pasta
- 1 pound linguine
- 1/2 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 cups arugula
For the Shrimp Topping
- 1 pound shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh cherry tomatoes, halved
- 2 tablespoons balsamic glaze
Instructions
- 1
Preheat oven to 400°F. In a large oven-safe pan (or a baking dish), add the 6 cups of cherry tomatoes. Place the 2 whole heads of garlic, with the top 1/4 inch sliced off, in the center of the tomatoes.
⏱️ 5 min•🌡️ 400
- 2
Drizzle the 1/4 cup of olive oil generously over the cherry tomatoes and garlic. Sprinkle with 1 teaspoon of salt and add the fresh rosemary sprig amongst the tomatoes and garlic.
⏱️ 2 min
- 3
Roast in the preheated oven for 25-30 minutes, or until the cherry tomatoes are softened and bursting, and the garlic is golden brown and tender.
⏱️ 30 min•🌡️ 400
- 4
While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain and set aside.
⏱️ 12 min
- 5
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the shrimp to the hot skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
⏱️ 6 min
- 6
Once the roasted tomatoes and garlic are done, carefully remove the pan from the oven. Discard the rosemary sprig. Squeeze the softened garlic cloves out of their skins directly into the pan with the roasted tomatoes. Mash the garlic and tomatoes slightly with a fork or the back of a spoon to create a rustic sauce.
⏱️ 5 min
- 7
Add the 1 cup of grated Parmesan cheese and 1/2 cup of heavy cream to the pan with the tomato and garlic mixture. Stir well to combine.
⏱️ 2 min
- 8
Add the cooked linguine to the pan with the sauce. Toss to coat the pasta evenly. Add the 2 cups of arugula and toss gently until just wilted.
⏱️ 3 min
- 9
Top the pasta with the cooked shrimp and the 1 cup of fresh halved cherry tomatoes. Drizzle with 2 tablespoons of balsamic glaze just before serving.
⏱️ 2 min
- 10
Serve directly from the pan or transfer to individual plates.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cherry Tomato & Garlic Pasta with Shrimp
For the Pasta
- 1 pound linguine
- 1/2 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 cups arugula
For the Shrimp Topping
- 1 pound shrimp, peeled, deveined, tails on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh cherry tomatoes, halved
- 2 tablespoons balsamic glaze
Instructions
- 1
Preheat oven to 400°F. In a large oven-safe pan (or a baking dish), add the 6 cups of cherry tomatoes. Place the 2 whole heads of garlic, with the top 1/4 inch sliced off, in the center of the tomatoes.
⏱️ 5 min•🌡️ 400 - 2
Drizzle the 1/4 cup of olive oil generously over the cherry tomatoes and garlic. Sprinkle with 1 teaspoon of salt and add the fresh rosemary sprig amongst the tomatoes and garlic.
⏱️ 2 min - 3
Roast in the preheated oven for 25-30 minutes, or until the cherry tomatoes are softened and bursting, and the garlic is golden brown and tender.
⏱️ 30 min•🌡️ 400 - 4
While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain and set aside.
⏱️ 12 min - 5
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the shrimp to the hot skillet and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
⏱️ 6 min - 6
Once the roasted tomatoes and garlic are done, carefully remove the pan from the oven. Discard the rosemary sprig. Squeeze the softened garlic cloves out of their skins directly into the pan with the roasted tomatoes. Mash the garlic and tomatoes slightly with a fork or the back of a spoon to create a rustic sauce.
⏱️ 5 min - 7
Add the 1 cup of grated Parmesan cheese and 1/2 cup of heavy cream to the pan with the tomato and garlic mixture. Stir well to combine.
⏱️ 2 min - 8
Add the cooked linguine to the pan with the sauce. Toss to coat the pasta evenly. Add the 2 cups of arugula and toss gently until just wilted.
⏱️ 3 min - 9
Top the pasta with the cooked shrimp and the 1 cup of fresh halved cherry tomatoes. Drizzle with 2 tablespoons of balsamic glaze just before serving.
⏱️ 2 min - 10
Serve directly from the pan or transfer to individual plates.
⏱️ 1 min