Spaghetti with Shrimp, tomato & Basil simple, easy & healthy recipe
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Spaghetti With Roasted Tomatoes & Shrimp. 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. Preheat oven to 325°F.
Toss together tomatoes, crushed red pepper, 4 tablespoons of the oil, 2 tablespoons of the garlic, and 1 teaspoon of the salt in a 13x 9-inch baking dish. Bake in preheated oven until tomatoes soften and release their juices, about 45 minutes. (You can do this step a few hours ahead of time. In a large bowl, combine tomatoes, shrimp, shallot, 1/4 cup olive oil, garlic, 1 teaspoon salt, and red pepper; toss gently to coat. Place tomato mixture in an even layer on prepared baking sheet. Bake for 25 minutes, or until shrimp are pink and firm.
Toss cooked pasta with remaining 1/4 cup olive oil and 1 teaspoon salt. Position a rack in the center of the oven. Preheat to 375F, Roast the garlic: Put the garlic head in a small piece of aluminium foil, cut-side up, and drizzle with a teaspoon of Meanwhile, put the tomatoes in a medium mixing bowl. Add the chopped garlic, 1/4 cup oil, 1/2 teaspoon salt, and.
Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute.
Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes.
Add the shrimp and simmer over moderate heat until cooked through, about 2. Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes.
Sprinkle with the salt and pepper and toss. Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine. Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
Return the shrimp (and any accumulated juices) to the sauce. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
Toss the pasta with the lemon sauce, shrimp.
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