Linguine with Shrimp, Roasted Tomatoes, and Spinach

By linda1949

Ingredients

• 1/2 pint halved cherry tomatoes
• 1 teaspoon chopped garlic
• 1/4 cup olive oil
• Salt and Pepper to taste
• 1/4 cup bread crumbs
• 1/2 lb. linguine (add more if desired)
• 2 tablespoons oil
• 2 tablespoons butter
• 1 teaspoon chopped garlic
• 1 lb. large peeled and deveined shrimp
• Salt and Pepper to taste
• 1/2 cup chicken broth
• 2 cups baby spinach

Preparation

Step 1

Preheat oven to 450 degrees. In a baking dish, toss together halved cherry tomatoes, 1 teaspoon chopped garlic, 1/4 cup olive oil, and salt and pepper to taste. Roast for 10 minutes. Sprinkle with bread crumbs and roast for an additional 5 minutes; set aside.

Boil linguine according to package directions. Meanwhile, heat a large saute pan over medium heat. Add 2 tablespoons oil, 2 tablespoons butter and 1 teaspoon chopped garlic and cook for 1 minute. Add shrimp and season with salt and pepper to taste. Saute until the shrimp are pink and cooked through, 3 to 4 minutes. Add chicken broth and let the liquid cook for 1 to 2 minutes. Add the drained pasta, roasted tomatoes, and baby spinach. Toss well and serve.