Today I’m going to share one of the recipes I’m loving lately. It’s quick, easy, delicious and everybody in my house will eat it in some form or other.
I have it pinned here:
It was originally posted on the emeals blog, Mixing Food & Family.
Garlic Shrimp with Blistered Tomatoes and Linguine
•12 oz uncooked whole grain linguine
•2 pints cherry or grape tomatoes
•2 tablespoons olive oil, divided
•½ teaspoon salt, divided
•½ teaspoon crushed red pepper
•2 tablespoons butter
•2 lb large shrimp, peeled and deveined
•4 cloves garlic, minced
•1 cup crumbled feta cheese
2.Cook pasta according to package directions.
3.Meanwhile, toss tomatoes with 1 tablespoon oil, ¼ teaspoon salt and red pepper on a rimmed baking sheet.
4.Broil 4 to 5 minutes or until tomatoes burst.
5.Melt butter in a large skillet with remaining 1 tablespoon oil.
6.Sprinkle shrimp with ¼ teaspoon salt; saute shrimp and garlic 2 to 3 minutes or until shrimp turn pink.
7.Toss shrimp with tomato mixture.
8.Divide pasta evenly among 6 shallow bowls.
9.Top with shrimp and tomato mixture.
10.Sprinkle each serving with cheese.
Amber eats the shrimp and pasta separate and has raw tomatoes, but that’s easy enough. I just get her plate ready before I combine everything.