Cooking is one of my favorite pastimes, but being a mother of two means I don’t have hours and hours to spend preparing food or shopping for exotic ingredients. Because of this, recipes need to be simple and delicious. Years ago, I tore this Roasted Tomato and Shrimp recipe out of a Real Simple magazine and it has become a staple in our house. Of course, I have given it a few twists to make it dairy and soy free (and possibly gluten free depending on how you serve it), but it remains just as tasty as the original version. Not only is this dish easy to make, but it is very versatile; serve with a green salad for a quick and delicious meal or omit the shrimp and serve the Roasted Tomatoes over toasted baguette slices as an appetizer at your next party. People will think you slaved over it all day!
No matter how you dice it, this dish is always a hit! Whip it up, dig in, and enjoy! (Just don’t plan any serious smooching after eating this meal – there is loads of yummy garlic in this dish!)
- 8 tomatoes cut into eights
- 3 Tablespoons olive oil
- 2 Tablespoons minced garlic
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 1/2 pounds medium peeled and deveined shrimp (thawed if frozen)
- Large handful of fresh basil
- 1 medium lemon
- Angel hair pasta or cooked quinoa
- Preheat your oven to 425 degrees.
- If your shrimp are frozen, place them in a bowl of cool water to defrost.
- Spray or coat baking dish with olive oil (this will shorten your dish scrubbing time).
- Cut each tomato into eight wedges and add to greased baking dish as you cut.
- Drizzle olive oil over tomatoes.
- Add garlic, salt, and pepper to baking dish and mix thoroughly.
- Roast tomato and garlic mixture in oven for 20-25 minutes
- While the tomatoes are roasting, peel and devein your shrimp, if necessary. (I purchase frozen shrimp that are already peeled and deveined when they are on sale - HUGE time saver!)
- Chop basil
- Cut lemon in half
- Begin heating water for pasta
- Remove roasted tomatoes from oven, add shrimp and basil. Squeeze lemon halves over dish and toss.
- Return dish to oven and bake until shrimp are cooked through, usually between 12-15 minutes. Don't overcook your shrimp, they will become tough and chewy - yuck!
- Once water is boiling, add your pasta and cook until al dente. Drain water.
- Spoon roasted tomatoes and shrimp mixture (and all the yummy juices) over pasta. For a gluten free dining experience serve over quinoa.