Whole Wheat Pasta With Roasted Shrimp And Cherry Tomatoes Recipes

WHOLE WHEAT PASTA WITH ROASTED SHRIMP AND CHERRY TOMATOES

Steps:

• Note on Italian dressing: I use about 1/4 cup for marinating, but discard most of it after marinading. I list 1 T. in the ingredient list so that the nutrition facts more accurately reflect what is eaten and what is discarded.
• Marinate shrimp in about 1/4 cup Italian dressing. A Ziplock bag is handy for this step. **You'll be discarding most of the marinade later.
• While shrimp is marinating, heat oven to 400 degrees. Cut cherry tomatoes in half. Toss tomatoes with olive oil and garlic salt. Place tomatoes in shallow metal roasting pan, cut sides UP, which will help tomato juices to evaporate. Roast 30 minutes until bottoms start to caramelize and have bits of black (metal pans helps achieve caramelization during roasting).
• When tomatoes are done, push them toward the center of the pan and place shrimp around the outside of the pan. Discard marinade. Continue to roast tomatoes and shrimp about 4-6 more minutes, depending on the size of your shrimp (turn once after 2 minutes).
• Cook pasta according to package directions. Drain and reserve 1/2 cup pasta water. Toss pasta with cooked tomatoes and shrimp. Use the reserved pasta water to clean up any bits in the roasting pan, and then add this flavorful water to the pasta as well.
• Toss everything with basil leaves and romano cheese. Serve.

WHOLE-WHEAT LINGUINE WITH SHRIMP, ASPARAGUS, AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and transfer to a large bowl.
• Meanwhile, in a large, deep skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes. Stir until aromatic, 30 seconds. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Using a fork, lightly mash the tomatoes. Add the wine and asparagus. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and continue to simmer until the shrimp are cooked through, 5 to 7 minutes. Stir in the mint, basil, oregano, salt, and pepper.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

ROASTED TOMATO AND SHRIMP PASTA

Steps:

• Preheat oven to 500. Line a rimmed baking sheet with aluminun foil.
• 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. Serve tomato mixture on top of pasta. Garnish with fresh basil, if desired.

ROASTED CHERRY TOMATO PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
• Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
• When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
• Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
• Serve topped with Pecorino Romano cheese.

WHOLE WHEAT PASTA WITH ROASTED HEIRLOOM CHERRY TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking trays with aluminum foil, raising the sides so the foil creates a boat. This will prevent juices from leaking onto the trays, allowing for easier cleanup.
• Smash garlic cloves and remove peel. Halve all the tomatoes.
• Divide garlic, tomatoes, and shallots among the prepared baking sheets. Coat with olive oil, salt, and pepper; give a toss with your hand to ensure even coverage. Flip all tomatoes so their cut-sides are up.
• Place trays into the preheated oven and roast for 30 minutes, stirring and rotating trays halfway through. Remove from the oven and transfer vegetables and any accumulated juices to a bowl to cool.
• Place 3/4 of the cooled, roasted vegetables in a blender and puree until smooth. Transfer to a heavy-bottomed pan over low heat with remaining roasted vegetables and juices. Stir in beans, Parmesan cheese, basil, and balsamic vinegar; bring to a simmer.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1 cup cooking water.
• Add pasta to the sauce in batches, coating it well with sauce before adding more and drizzling in cooking water to bind the sauce to the pasta as you go. Serve immediately.