- 1
- 20 mins
- 40 mins
Ingredients
- 1 1/2 cups grape tomatoes see savings
- 1 tablespoon extra-virgin olive oil see savings
- 1 teaspoon thyme leaves see savings
- Kosher salt and freshly ground pepper see savings
- 3/4 pound linguine see savings
- 1 cup heavy cream see savings
- 3/4 pound large shrimp, shelled, deveined and halved lengthwise see savings
- 2 teaspoons fresh lemon juice see savings
- 1 teaspoon finely grated lemon zest see savings
- 1 tablespoon coarsely chopped flat-leaf parsley see savings
Preparation
Step 1
1.Preheat oven to 375 degrees. In large ovenproof skillet, toss tomatoes with olive oil and thyme and season with salt and pepper. Roast tomatoes for about 25 minutes, until starting to brown and their skins split.
2.Meanwhile, in large pot of boiling salted water, cook linguine until al dente; drain.
3.Add cream to tomatoes and bring to simmer. Cook over moderate heat, gently crushing tomatoes, until cream thickens slightly, about 3 minutes. Add shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add linguine to skillet along with lemon juice and toss over low heat until pasta is coated, about 1 minute. Add lemon zest and parsley and toss. Transfer pasta to warm bowls and serve at once.
MAKE AHEAD:
Roasted tomatoes can be refrigerated overnight.