Spaghetti With Roasted Tomato plants Shrimp


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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.

List of related literature:

Add the shrimp shells, leeks, and tomatoes.

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WHY THIS RECIPE WORKS: Mediterranean cuisines pair tomatoes with olives in many classic dishes and we thought they would be a great flavor profile for a simple, homey chicken pasta sauce.

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Add a little sea salt and black pepper and stir well until the pasta is well coated.

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Simmering diced canned tomatoes with half a teaspoon of red pepper flakes—we’d already added some to the shrimp—and a splash of white wine (balanced by a bit of sugar) completed our shrimp fra diavolo.

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Add squash mixture, lemon juice, tomatoes, olives, mint, vinegar, and remaining 2 tablespoons oil to pasta and toss to combine.

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Add the tomatoes, salt, crushed red pepper, Italian seasoning, and black pepper.

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Add the tomatoes, shrimp, and peas; season with ½ teaspoon salt and ¼ teaspoon pepper.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • It is a simple dish and looks delicious. I will try it with scallops instead of shrimps, and use Shiitake mushrooms..
    Thank you for the recipe.

  • I know what I’m having for lunch tomorrow ����that dish looks perfect ������thanks a lot chef ������BTW, that drawer of yours is the dream of every cook,keeps your spices clean and organized, loved it������

  • Thank you, thank you, thank you!! I made this for dinner tonight. It’s delicious!! The only thing I did different is no tails (I added a few extra shrimp to make up the flavor difference ��)

  • Great recipe, I tried it today, however, I made a minor adjustment: I squeezed one full lemon and two limes Was making a larger quantity and it was quite delicious. Thank you

  • I absolutely love this recipe. I couldn’t find cherry tomatoes so I use stewed tomatoes instead and I’m Jamaican so I love my seasoning so I seasoned the shrimp with some Caribbean spice.

  • I’m gonna do this right now…but I don’t understand the “tail part”. You don’t eat the shell over the tail, do you? Seems a silly question, but that is what this looks like you’re doing. The reason I ask is b/c some people mention cutting off the tail and I wonder why they do that if it is peeled there, too. OMG! JUST MADE IT! It is easy enough (this time I was smarter than usual & had everything out & ready beforehand). I separated the yellow seeds from the red flakes & only used the red flakes & added a tad of smoked paprika so it was the perfect spicy. I also used squish drained w a slotted spoon, fire roasted diced tomatoes. I followed the directions EXACTLY and i cannot describe how good this is! I never had a shrimp meal recipe turn out great, before. Thanks! so much!! PS TIP It’s hard to judge how much water to use (per spaghetti, and after using the required recipe amount of liquid), so I keep a small pot of water boiling nearby & add 1/2 cup fulls at a time as needed.

  • Another keeper Eric! There are times when I just don’t feel like spending a lot of time in the kitchen, especially in the summer, so this is perfect. A quick tip for the viewers: boil the shrimp shells (try saying that fast 3 or 4 times; it’s a real tongue twister!) in a bit of water, maybe or maybe not some herbs, and voilà, a quick shrimp stock. Thanks again for another terrific recipe. ��

  • You messed up your joke. What do you call a shrimp with a tie? So-fish-ticated! ��.
    On the other hand, I’m laughing from the gaffe, so…

  • I seriously made this today and it was flipping amazing!!!!
    Only thing I added was onion and garlic powder and bouillon seasoning plus used penne pasta. It is very healthy and good. So grateful!!

  • Looks delicious Chef. Very professionally done. Can I skip deglazing with white wine or substitute with non alcoholic liquid like white vinegar?
    Thank you for your help

  • Really Yummy…I’ve done this before, I learned from an Italian You Tuber also OrsaraRecipes…Thanks Cookn…your presentation was very simple and easy to cook.

  • I cooked this meal today for diner, simple and delicious. All that was missing was the garlic bread and the glass of white wine. Next time.

  • I am from Belgium ���� and I cross your video’s by accident and I was really surprised how good you can cook thank you for sharing ❤️

  • Nice recipe Dave, probably cooking this dish tomorrow. I know you are a big fan of black pepper as am I. Centuries ago it was actually used as money throughout europe/middle east, etc…you could literally buy things with black pepper/peppercorns. I know, but i’m retired and i read a lot, history, bible, etc…have a great day friend.

  • This actually looks very good. Does it matter what kind of pasta you use? Also, can I use all chicken broth instead of some water? Think I’ll have this for dinner tonight!

  • Oh yeah Baby will help you live to 150 or so,

    It’s very nice of you to share that secret Chef,

    My oh yeah baby is very hot too,

    Thanks for the videos paisano!


  • you deserve millions followers & Views.. Please Boost your channel with some Options. Your recipes are truly amazing & Authentic�� Love From Pakistan

  • Looks very good quick question you said 2 servings is exactly convert to oz or pounds I have big family maybe 6 servingsand I don’t want to miscalculate pls help to put how many oz of pasta thanks in advance

  • Thanks Chef Pasqual and family. You do everything right. Technique, instructions, and highest quality ingredients. Perfect example old school values

  • I stumbled across this video but now I am in love with this channel. I’m amazed by these receipes! Luxurious but at the same time not too complicated! The videos are short but very clear and efficient, I ended up watching for an hour and starting from tomorrow I’m going to try all receipes that I’m interested in…Thank you! Subscribed.

  • every time you want to cook there must be a view, especially when cooking in an outdoor area towards the beach hmmmm perfecto,succes chef joel��

  • The food.. The music.. The preparation.. The sounds.. The photography leave.. OUTSTANDING.
    I REALLY LOVE WATCHING YOUR VIDEOS.. I just don’t come here to see and prepare your precious recipe.. but I really come here to just SEE IT..Boz It makes me feel so HAPPY.

    HATS OFF TO YOU.. YOU R AN AMAZING CHEF. Please don’t stop what you r doing.. Good music and Good food are THE BEST COMBINATIONS IN THIS UNIVERSE


  • Simply stunning, chef! It’s always a pleasure to watch our videos, and learn something every time (tomato sauce).
    I’m particularly craving to be wherever that opening beach is, minus the trillions of deckchairs, though!

  • I watched the video several times before making the dish. It turned out beautifully. Thank you for the instructions and the excellent presentation.

  • Superb recipe. Thank you.
    Can I preserve the roasted tomatoes and chilli paste?
    Can you please tell me the substitute of White wine?

  • Keep yr beautiful videos and recipes coming during this lockdown. Some gluten free ones would be appreciated. Good health to u from Wantirna, Victoria.

  • Chef, could you recommend an everyday balsamic vinegar? Something that is better than the runny low quality garbage sold in the grocery stores but something that will not put a person in bankruptcy?

  • Amazing video n super recepi first time seeing Ur channel..subscribe beautiful u take the video..thank u so much ����������������

  • Who could give Poppi a thumbs down? People who think a can of Chef Boyardee ravioli or some Ragu spaghetti sauce are the pinnacles of Italian cuisine is who. I bet the old man could cook shoe leather and make it taste good, especially with a “oh yeah baby!” on the side.

  • Boss Chef, a deliciously light and nutritious meal… Roasted tomatoes are a great source of phosphorous and manganese, protein, vitamin A, C, K, and Calcium. Blessing upon YOU for shaking up our taste-bud with exciting dishes!

  • This looks like heaven on earth! The camera work is succinct and clear. Perfect video! Note about the recipe, though: you say to add the shallots to the vegetables to be roasted, but there are no shallots in the list of ingredients or in the video..

  • Wow! We have fixed this more than a dozen times now and it’s still one of the family’s favorites! Today I added some baby Spinach, let it cook down a bit and then added the shrimp. Absolutely one of the best dishes that Dave has given us! Thank you Sir!!

  • Great recipe but you know what is the best? You have a unique talent to speak about food, the way you speak and the tone of your voice can  sayby itself  how flavorful and delicious the food must be:) Regards from Poland.

  • MR Orsara, could you make sausage & peppers, I cannot find the recipe, we are in stay home, stay safe, my husband will get all that you say we will need. I dont want to use anyone’s recipe but yours. Please.

  • Is it so wrong to substitute olive oil with pork fat (lard) for Italian recipes? I’ve used lard for Italian recipes like eggplant lasagna, zucchini spaghetti, and braciole?

  • Like a shrimp fra diavlo, looks delicious.
    Will try this version next time.
    Usually we grill those peppers, will try raw also.

  • That cheese is a no no in Italian cooking. Greeks will sometimes use feta cheese with seafood but if you go to italy they will talk you out of it! Otherwise looks great!

  • I think the problem with the kitchens that I’ve worked in is that the industry has quite a few narcissists and megalomaniacs trying to separate themselves with unique or complex dishes that aren’t really applicable for the average person. Your methodology is pure and baseline, something desperately needed in an industry of gimmicks. Im definitely going to try it out, I enjoy simple plates that isnt saturated with herbs and spices. Get the flavor of the dish instead of the side ingredients. I just enjoy making food for the reactions. Burgers, pastas, steaks, sandwiches, sushi, and fried goods. It all took time to learn and tweak, but Im only 30. There is still a lot to learn. Really digging this channel. Texan here, cant wait to see the buttery herbed BBQ steak video in the suggested.

  • Yallll I just put my lemon peels in alcohol yesterday.
    Gotta waita 30 day. And forgettaboutit!
    I’m gonna have me some Limoncello de Pasquale��������

  • OMG I just made this for dinner tonight using Spinach Tagliatelle Nest Pasta and it came out looking perfect and tastes so AMAZING! Thank you so much for this it’s a hit! ��

  • I just found your channel and the first video I saw was the Limoncello video. I send it to my parents and we will definitely make it someday together. You are absolutely adorable ❤️ stay safe, happy and healthy as you are ��

  • I didn’t watch the video. I bet this dudes balls smell terrible when he wakes up in the morning. “It’s not da garlic! It’s da smella da balls!”

  • Made this recipe with my partner last week and we both thoroughly enjoyed the result. Quick, easy and delicious.

    The Mutti pulpa is great and makes a real difference, so get it if you can.

    We make a new recipe from this channel every week and as fans of Italian cuisine, this channel gave us the inspiration we needed to start cooking Italian food more.

    It’s also a real pleasure to watch someone with such enthusiasm for their own food and cooking.

  • How do you keep such a great figure if you eat rich high carb food? There’s something about your channel pic that reminds me of a younger Amanda Bynes.