We don’t have enough hands to show you how many times one of us at Red Stick Spice has made this pasta dish. This dish is everything! Tuscan Blend combines with butter and Garlic Extra Virgin Olive Oil to season the shrimp. Hot pasta is folded in and everything is finished off with grated parm. Wow and wow.
Click below to watch Anne cook this recipe on Facebook Live!
Time: 25 min
Serves 4-6Rating
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Loading...| 1 lb Pasta | |
| 1 shallot, sliced thin | |
| 1 pint cherry tomatoes, halved | |
| 1 lb peeled, deveined shrimp | |
| 6 Tbl Butter | |
| 2 Tbl Garlic Extra Virgin Olive Oil | |
| 2 Tbl Tuscan Blend | |
| Juice of half of a lemon | |
| Handful of chopped parsley and basil | |
| 4 green onions, sliced | |
| Grated parmesan cheese for serving |
| 1. | Preheat oven to 400°F. Bring a large pot of salted water to a boil. |
| 2. | Cook pasta according to package directions timing it so that you can add hot pasta right from the water into the bowl with the tomatoes and shrimp. We did this easily by starting the pasta about 5 mins ahead of the sheet pan process described below. |
| 3. | Place butter on a foil-lined sheet pan and place in oven until it's melted and beginning to brown. Remove from oven and add the halved cherry tomatoes and sliced shallot. Drizzle with the Garlic Extra Virgin Olive Oil. Return to oven and roast until the tomatoes shrivel and burst and release their juices and the shallot caramelizes - about 12 minutes. |
| 4. | Remove the sheet pan from the oven and add the shrimp and season with the Tuscan Blend. Be sure to spread everything out evenly and all the way to the edges of the sheet pan. Return to the oven for 8 minutes or until the shrimp are firm to the touch and opaque pink. |
| 5. | In a large bowl, add the contents of the sheet pan being sure to scrape up any browned bits. Add the hot pasta. Use tongs to lift and toss. The small amount of starchy water from the pasta will begin to combine with the tomatoes and form a light sauce. |
| 6. | Fold in the parsley, basil and green onions and add in the lemon juice. Toss and taste and adjust with salt if needed. Serve with grated parmesan cheese. |
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