Lemon-Garlic Shrimp Pasta with Roasted Cherry Tomatoes
20min
25min
4
520
Chef's Note
For the best flavor, be sure not to overcook the shrimp. They should be removed from the heat as soon as they turn pink and opaque. If you don't have white wine on hand, you can substitute with chicken broth plus 1 tablespoon of lemon juice for acidity.
Tags
Ingredients
12 oz linguine or fettuccine pasta
1 lb large shrimp, peeled and deveined
2 cups cherry tomatoes
4 cloves garlic cloves, minced
1 whole lemon, zested and juiced
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tbsp unsalted butter
1/2 tsp red pepper flakes
1/3 cup white wine (dry)
1/2 cup parmesan cheese, freshly grated
2 cups baby spinach
1 tsp salt
1/2 tsp black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss 2 cups of cherry tomatoes with 2 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper on a baking sheet. Roast for 15 minutes until tomatoes begin to burst and caramelize.
- 3
Meanwhile, bring a large pot of salted water to a boil. Cook 12 oz of pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- 4
While pasta cooks, pat 1 lb of shrimp dry with paper towels and season with 1/4 tsp salt and 1/4 tsp black pepper.
- 5
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate.
- 6
In the same skillet, reduce heat to medium and add 2 tbsp of butter and 4 minced garlic cloves. Sauté for 1 minute until fragrant.
- 7
Add 1/2 tsp of red pepper flakes and cook for 30 seconds.
- 8
Pour in 1/3 cup of white wine and simmer for 2 minutes to reduce slightly.
- 9
Add the zest and juice of 1 lemon to the skillet and stir to combine.
- 10
Add the drained pasta to the skillet along with 1/4 cup of reserved pasta water, tossing to coat the pasta in the sauce.
- 11
Fold in 2 cups of baby spinach and cook until just wilted, about 1 minute.
- 12
Return the cooked shrimp to the skillet and add the roasted tomatoes, gently tossing everything together. Add more pasta water if needed to loosen the sauce.
- 13
Remove from heat and stir in 1/4 cup of chopped parsley and 1/2 cup of grated parmesan cheese.
- 14
Taste and adjust seasoning with additional salt and pepper if needed.
- 15
Serve immediately, garnished with additional parmesan cheese and parsley if desired.
Nutrition Information (per serving)
520
32g
48g
22g
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