Shrimp and Tomato Pasta
Shrimp and Tomato Pasta
Ingredients
For the Roasted Tomato Mixture
- 1 pint grape tomatoes, (10 oz / 283g)
- 1/4 cup shallots, minced
- 4 garlic, cloves, minced
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1/4 cup olive oil
- 4 World Gourmet Cherry Peppers (Spicy & Sweet), chopped
- salt, to taste
- pepper, to taste
For the Shrimp and Sauce
- 1 pound shrimp, peeled and deveined
- creole seasoning, to taste
- oil, for searing shrimp
- 3 tablespoons tomato paste
- 3 cups heavy cream
- 1 cup fresh Parmesan cheese, grated, plus more for garnish
- chili flakes, to taste
- 3 butter, small pats
- fresh basil, chopped, to taste
- 1 spoonful liquid from the cherry peppers
For the Pasta and Serving
- 3/4 ziti pasta, of a 16 oz (454g) bag (or other preferred pasta)
- pasta water, as needed (approx. 1/4 to 1/2 cup total)
- jalapeño cheddar rolls, or preferred bread, for serving
Instructions
- 1
Preheat the oven to 500°F (260°C) and adjust the oven rack to the second-highest position. Line a sheet pan with parchment paper.
⏱️ 5 min•🌡️ 500
- 2
In a large bowl, combine the grape tomatoes, minced shallots, minced garlic, fresh rosemary, fresh thyme, and olive oil. Chop the 4 cherry peppers and add them to the bowl. Season the mixture with salt and pepper. Mix all ingredients thoroughly. Reserve any remaining marinade in the bowl for grilling bread later.
⏱️ 10 min
- 3
Spread the tomato mixture onto the prepared sheet pan. Roast in the preheated oven for about 7 to 8 minutes, or until the tomatoes are roasted and fragrant.
⏱️ 8 min•🌡️ 500
- 4
While the tomatoes are roasting, season the peeled and deveined shrimp with creole seasoning. Heat a pan with a little oil over medium to high heat. Sear the shrimp for approximately 1 minute on each side until slightly undercooked. Remove the shrimp from the pan and set aside; they will finish cooking in the sauce.
⏱️ 5 min
- 5
In the same pan used for the shrimp, add the tomato paste. Cook the tomato paste for a couple of minutes, stirring to cook out the raw flavor. Pour in the heavy cream. Whisk the cream and tomato paste until the tomato paste is fully dissolved and the sauce is smooth. Grate in 1 cup of fresh Parmesan cheese. Season the sauce with salt and pepper. Whisk again to combine.
⏱️ 7 min
- 6
Cook your preferred pasta (ziti shown) according to package instructions. Drain the pasta, reserving some pasta water.
⏱️ 10 min
- 7
Add the seared shrimp back into the sauce in the pan. Add the cooked pasta to the pan. Pour in about 1/4 cup of the reserved pasta water. Add the roasted tomatoes from the sheet pan to the pasta and sauce. Finish the dish by sprinkling chili flakes, adding the 3 small pats of butter, and fresh chopped basil. Add 1 spoonful of the liquid from the cherry peppers and a little bit more pasta water (approx. another 1/4 cup) if needed for desired consistency. Mix everything thoroughly. Taste and adjust seasoning with more salt, pepper, and grated Parmesan as desired.
⏱️ 10 min
- 8
For the optional bread, take some jalapeño cheddar rolls (or other bread) and dip them into the reserved tomato marinade. Grill the bread until toasted and marked.
⏱️ 5 min
- 9
Plate the shrimp and tomato pasta. Garnish with extra grated Parmesan cheese and serve with the grilled bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp and Tomato Pasta
For the Roasted Tomato Mixture
- 1 pint grape tomatoes, (10 oz / 283g)
- 1/4 cup shallots, minced
- 4 garlic, cloves, minced
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1/4 cup olive oil
- 4 World Gourmet Cherry Peppers (Spicy & Sweet), chopped
- salt, to taste
- pepper, to taste
For the Shrimp and Sauce
- 1 pound shrimp, peeled and deveined
- creole seasoning, to taste
- oil, for searing shrimp
- 3 tablespoons tomato paste
- 3 cups heavy cream
- 1 cup fresh Parmesan cheese, grated, plus more for garnish
- chili flakes, to taste
- 3 butter, small pats
- fresh basil, chopped, to taste
- 1 spoonful liquid from the cherry peppers
For the Pasta and Serving
- 3/4 ziti pasta, of a 16 oz (454g) bag (or other preferred pasta)
- pasta water, as needed (approx. 1/4 to 1/2 cup total)
- jalapeño cheddar rolls, or preferred bread, for serving
Instructions
- 1
Preheat the oven to 500°F (260°C) and adjust the oven rack to the second-highest position. Line a sheet pan with parchment paper.
⏱️ 5 min•🌡️ 500 - 2
In a large bowl, combine the grape tomatoes, minced shallots, minced garlic, fresh rosemary, fresh thyme, and olive oil. Chop the 4 cherry peppers and add them to the bowl. Season the mixture with salt and pepper. Mix all ingredients thoroughly. Reserve any remaining marinade in the bowl for grilling bread later.
⏱️ 10 min - 3
Spread the tomato mixture onto the prepared sheet pan. Roast in the preheated oven for about 7 to 8 minutes, or until the tomatoes are roasted and fragrant.
⏱️ 8 min•🌡️ 500 - 4
While the tomatoes are roasting, season the peeled and deveined shrimp with creole seasoning. Heat a pan with a little oil over medium to high heat. Sear the shrimp for approximately 1 minute on each side until slightly undercooked. Remove the shrimp from the pan and set aside; they will finish cooking in the sauce.
⏱️ 5 min - 5
In the same pan used for the shrimp, add the tomato paste. Cook the tomato paste for a couple of minutes, stirring to cook out the raw flavor. Pour in the heavy cream. Whisk the cream and tomato paste until the tomato paste is fully dissolved and the sauce is smooth. Grate in 1 cup of fresh Parmesan cheese. Season the sauce with salt and pepper. Whisk again to combine.
⏱️ 7 min - 6
Cook your preferred pasta (ziti shown) according to package instructions. Drain the pasta, reserving some pasta water.
⏱️ 10 min - 7
Add the seared shrimp back into the sauce in the pan. Add the cooked pasta to the pan. Pour in about 1/4 cup of the reserved pasta water. Add the roasted tomatoes from the sheet pan to the pasta and sauce. Finish the dish by sprinkling chili flakes, adding the 3 small pats of butter, and fresh chopped basil. Add 1 spoonful of the liquid from the cherry peppers and a little bit more pasta water (approx. another 1/4 cup) if needed for desired consistency. Mix everything thoroughly. Taste and adjust seasoning with more salt, pepper, and grated Parmesan as desired.
⏱️ 10 min - 8
For the optional bread, take some jalapeño cheddar rolls (or other bread) and dip them into the reserved tomato marinade. Grill the bread until toasted and marked.
⏱️ 5 min - 9
Plate the shrimp and tomato pasta. Garnish with extra grated Parmesan cheese and serve with the grilled bread.
⏱️ 2 min