Linguine with Shrimp and Roasted Tomatoes
My daughters and I love pasta, but my husband is not a big pasta fan. So... I set out on a mission to come up with a pasta dish that was too tasty for him to not enjoy. And I succeeded with this dish. The first time I made it he blurted out in excitement that it was the best pasta dish he ever tasted! The roasted tomatoes, herbs, lemon and garlic make this pasta dish very tasty. I usually serve it with garlic bread.
I use avocado oil when I cook above 325°F as the avocado oil can tolerate up to 500°F without turning carcinogenic. Avocado oil does not have a strong odor or flavor. If you don't have Avocado oil, I recommend using Canola oil. I use Extra Virgin Olive Oil when I use really low temperatures, or when using un-cooked oil.
Here is how you make it:
1. Set the oven to 375F degrees. Cut the grape/cherry tomatoes in half and add them to an oven proof baking dish. Drizzle salt, pepper, thyme and avocado oil over the tomatoes and stir to coat the tomatoes. Bake in a pre-heated oven for 25 minutes.
2. Crush the garlic and mix it with the olive oil so the flavors can have some time to fuse properly.
3. Peel and devein the shrimps. I use a small knife and make a slit where I see the vein and it becomes easy to pull it out then. The veins are usually either white or black. This is my least favorite thing to do when cooking with shrimp, but it tastes so much better if you devein them.
4. Wash and chop the fresh Parsley, basil and oregano.
5. In a large pot, bring water to boil. Add salt and linguine and cook until al-dente. Drain.
6. Move the roasted tomatoes to a pot on the stove top and add dried oregano, pepper flakes and cream. Bring to a simmer on medium heat while gently crushing the tomatoes. Cook for 3 minutes until it thickens slightly.
7. Add the shrimp and simmer gently for 2 minutes. Season with salt and pepper to taste. Reduce the heat to low and add the linguine, olive oil/garlic mix and lemon juice to the pan. Stir to coat the pasta with sauce. Cook for no more than 1 minute, then turn off the heat and add the lemon zest, chopped flat leaf parsley, chopped basil leaves and fresh oregano leaves and toss.
Serve immediately. My family likes this dish served with garlic bread. Bon Appetit!
Here is what you need:
StartFragment1 ½ cup grape or cherry tomatoes (1 pint), cut in half
2 tbsp. canola or avocado oil
Kosher salt (or regular salt) and finely ground pepper
1 tbsp. fresh thyme leaves or 1 tsp. dried thyme
16 oz large shrimp (peeled and deveined)
4 cloves garlic crushed or minced
1 tbsp. extra virgin olive oil
1 pack of linguine
1 cup heavy whipping cream
½ tsp. dried oregano
½ tsp. red pepper flakes (the kind you put on your pizza)
2-3 tsp. freshly squeezed lemon juice (I put two at first and then taste to see if I want it more lemony)
1 tsp. lemon zest
10 basil leaves (chopped)
2 tbsp. chopped flat leaf parsley
1-2 strand of fresh oregano leaves (optional)
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Instructions:StartFragment
Set the oven to 375F degrees. Place the tomatoes in an oven safe dish and drizzle with the thyme leaves, salt, pepper and avocado oil. Stir to coat the tomatoes. Bake in the oven for 25 minutes.
Crush the garlic and mix it with the olive oil so the flavors can fuse.
Peel and devein the shrimps. Boil the linguene according to the instructions on the package. It should be al dente. Drain.
Move the roasted tomatoes to a pot on the stove top and add dried oregano, pepper flakes and cream. Bring to a simmer on medium heat while gently crushing the tomatoes. Cook for 3 minutes until it thickens slightly.
Add the shrimp and simmer gently for 2 minutes. Season with salt and pepper. Turn the heat to low and add the linguine, olive oil/garlic mix and lemon juice to the pan. Stir to coat the pasta with sauce. Cook for no more than 1 minute, then add to the lemon zest, chopped flat leaf parsley, chopped basil leaves and fresh oregano leaves and toss.
Serve immediately. Garlic bread tastes great with it.
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