Linguine with Shrimp and Oven Roasted Tomatoes

By RobinPD

Ingredients

• 1 head of garlic, about 1/2 inch cut off the top
• 1 pint cherry or grape tomatoes, all red or a mix of red and orange
• 1 large clove garlic
• 1/2 teaspoon salt, plus additional
• 1/4 cup Buddy's Breadcrumbs (see recipe)
• 1/4 cup + 2 Tablespoons extra virgin olive oil, divided
• 2 Tablespoons butter
• 1 pound large shrimp (16-20), peeled and deveined
• 1/2 cup Martini dry white wine
• 1 lemon
• 1 ‑2 cups baby spinach
• 1/2 cup rough-chopped Italian parsley

Preparation

Step 1

Preheat oven to 375 degrees F.

On a small piece of foil, place the garlic head and drizzle a little oil on it. Wrap the garlic tightly in the foil and place in the oven. Roast for about 30 to 40 minutes, until nice and soft and golden.

In a small baking dish or baking sheet put the tomatoes in one layer. Add the garlic, 1/4 cup olive oil, 1/2 teaspoon salt and stir to coat. Roast 10 minutes in the same oven as the garlic. Remove pan and shake -- tomatoes should just be bursting. Roast another 5 minutes, shake and add the breadcrumbs. Roast another 5 minutes.

While the tomatoes roast, set a large pot of salted water to boiling. When the water boils, drop in some salt and the pasta.

Heat a large sauté pan. Add the two tablespoons oil and 1 tablespoon butter. When butter foams, add the shrimp in one layer, lightly salt. When one side is pink and cooked, turn and salt other side.

Your pasta should be close to al dente. When the shrimp is almost finished cooking, add the wine and allow to bubble. Cut the lemon in half and squeeze some juice into the pan. Let the sauce cook for another minute. Swirl in the remaining 1 tablespoon butter.

Remove the pasta from the cooking water and add it to the pan, cooking and turning with tongs so the pasta finishes cooking in the wine and shrimpy juices (add cooking water if you need more liquid). When the juices are absorbed, turn off the heat and scrape in contents from the roasted tomato pan. Open the roasted garlic and squeeze the garlic cloves into the pan. Add the baby spinach and chopped parsley. Turn all to coat well in the sauce. Serve immediately.