Active time: 10 minutes Total time: 30 minutes
In the summertime, when tomatoes are at their sweetest, juiciest peak, you’ll turn to this simple pasta again and again. You can use all red tomatoes — or for an extra special touch, use multicolored ones. Roasting them intensifies their sweetness and turns their texture irresistibly jammy.
Spaghetti With Roasted Tomatoes & Shrimp
Ingredients
- 8 ounces (227g) uncooked spaghetti
- 1 pound (454g) cherry or grape tomatoes
- 2 tablespoons olive oil
- 5 garlic cloves, thinly sliced
- 1 pound (454g) large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup (19g) fresh basil, thinly sliced
Directions
Preheat oven to 450°F (230ºC). Line a large rimmed sheet pan with foil.
Cook pasta according to package directions, omitting salt and fat. Scoop out 1/4 cup pasta water and reserve; drain pasta.
While pasta cooks, combine tomatoes, oil and garlic on the prepared pan, tossing gently to coat. Roast until tomatoes start to wilt and burst, about 10 minutes. Remove pan from oven and stir in shrimp. Roast until shrimp are just done, 4–5 minutes.
In the same pan used to cook the pasta, combine the pasta, the reserved pasta water, tomato-shrimp mixture, salt and pepper. Cook over medium heat, tossing frequently, for 2 minutes. Stir in basil.
Serves: 4 | Serving Size: 1 2/3 cups
Nutrition (per serving): Calories: 419; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 220mg; Sodium: 504mg; Carbohydrate: 49g; Dietary Fiber: 2g; Sugar: 7g; Protein 38g
Nutrition Bonus: Potassium: 27mg; Iron: 21%; Vitamin A: 6%; Vitamin C: 9%; Calcium: 10%
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