Tonight's Dinner: Roasted tomato and shrimp linguine
Spaghetti and meatballs is always a quick and easy dinner choice, but instead of that old standard, why not use fresh vegetables and shrimp to make a classic pasta dish new and exciting?
My family loves pasta. It doesn't matter if it's ravioli, tortellini or classic spaghetti and meatballs. As much as we love pasta, though, the same old spaghetti with meat sauce gets dull pretty quickly. Since I know pasta is one of the few things my son will eat without hesitation, I'm always looking for new ways to spice up the classic dish. Parenting magazine provided the perfect answer. They suggested roasting fresh vegetables and adding some shrimp.
I love roasting tomatoes and peppers, but I'd never thought of roasting them and then adding them to cooked pasta. What a revelation! The roasted veggies gave the pasta a light, fresh taste I hadn't had since I don't know when. This recipe made me wonder what other roasted veggies would be just as tasty when added to angel hair or linguine. Do you have a favorite vegetable? Well, the next time you're in the mood for spaghetti or linguine, why not roast them up and throw them on top. It's a great alternative to those heavy sauces.
Roasted tomato and shrimp linguine
- 1/2 pint cherry tomatoes, halved
- 3 cloves garlic, minced and divided
- 1/4 cup + 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1/4 cup Panko bread crumbs
- 1 pound linguine
- 2 tablespoons butter
- 1 pound shrimp, peeled and deveined
- 1/2 cup chicken stock
- 2 cups baby spinach
- Preheat oven to 450 degrees F.
- In a baking dish, toss together the tomatoes, half the garlic, 1/4 cup olive oil, salt and pepper. Roast for 10 minutes. Sprinkle with the bread crumbs and roast for another five minutes.
- Boil the linguine according to the package directions. Drain and set aside.
- Meanwhile, heat a large sauté pan over medium heat. Add two tablespoons olive oil, butter and remaining garlic to the pan and cook for about one minute. Add the shrimp and sauté until they're pink and cooked through, about four minutes. Add the broth and cook for an additional two minutes. Add the pasta, roasted tomatoes and baby spinach and cook for another minute. Toss well and serve.