This is always a hit. The best part is how fast you can whip it up! You could just buy roasted tomatoes in a jar, but I think roasting them yourself gives the dish a very fresh, deep flavor.
Ingredients
- cooking spray:
- roma (plum) tomatoes: 0.75 pound (halved lengthwise)
- angel hair pasta: 1 pack (16 ounce pack)
- olive oil: 2 tsp (to taste)
- salt and ground pepper: (to taste)
- butter: 1 pound (cut into cubes)
- red onion: 3 Tbsp (grated)
- garlic: 6 clove (to taste, minced)
- fresh basil: 3 Tbsp (divided, minced)
- shrimp: 2 pound (peeled and deveined)
- mushrooms, quartered: 10 piece (fresh)
- garlic powder: 2 tsp
- lemon juice: 0.25 cup
- Parmesan cheese: 0.33333 cup (grated)
Metric Conversion
Stages of cooking
-
Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
-
Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper.
-
Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks.
-
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl.
-
Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.
-
Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.
-
Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.
