Garlic Shrimp with Roasted Tomatoes and Pepper Flakes
Servings
2Serving size
4 ounces shrimp with vegetables and 2 ounces pastaThis recipe can easily be multiplied and makes very good leftovers. Reheat gently.
Ingredients
| 128 fluid ounces Water |
| 4 ounce Whole Wheat Pasta |
| 1 Tbsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1/8 tsp. Red Pepper Flakes |
| 6 ounce Grape or cherry tomatoes |
| 1/4 tsp. Salt |
| 2 fluid ounces White wine |
| 8 3 ounces Shrimp, raw (peeled and deveined) |
Instructions
Place a large skillet in the oven and preheat the oven to 325°F.
Place the water in a large sauce pan over high heat.
When the water boils add the pasta and stir. Reduce the heat to a slow boil. Stir occasionally.
When the oven comes to temperature, remove the skillet from the oven and add the olive oil. Swirl the pan to coat well.
Add the garlic, red pepper flakes, and tomatoes.
Return the pan to the oven, increase the temperature to 375°F and roast for about 7 minutes.
Remove and add the shrimp and roast for 5 minutes.
Remove the pan from the oven and place over high heat.
Add the salt and white wine. Swirl and cook, tossing frequently, for about 3 minutes.
Remove from the heat.
Drain the pasta and add to the skillet along with the pepper, basil, and parmesan.
Toss well until the parmesan is melted and the sauce is smooth.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a great pasta dish that is simple enough for a weeknight meal and elegant enough to serve at a dinner party with your closest friends.