Roasted Tomato and Shrimp Pasta

It was only recently, last summer actually, that I finally appreciated fresh tomatoes and realized what all the hubbub was about. I was nearly 31 when I, for the first time, ate a raw tomato and liked it. Not surprisingly, the tomato was fresh from my own garden, not an out of season, mealy supermarket tomato.

Now that I don’t want to spit out raw tomatoes as soon as I eat them, I’m growing to truly enjoy them. So far my favorite has been sliced and sprinkled with flakey salt and pepper, drizzled in really good extra virgin olive oil and aged balsamic vinegar, and then topped with seared halloumi cheese.

I’m particularly tickled by cherry tomatoes, probably because that is what my first happy memory is attached to. They are lovely roasted, and when it’s too hot out for a complicated meal but you can find a little time to turn the oven on for just a bit (maybe in the morning when it’s a little cooler), this makes for a great summer meal.

Roasted Tomato and Shrimp Pasta with Feta

  • 2 pints cherry tomatoes
  • Olive oil
  • Salt and Pepper
  • Fresh herbs (such as thyme, oregano, rosemary)
  • 5 – 8 garlic cloves, still in their skins
  • Pinch of sugar, if the tomatoes are not summer sweet
  • 1 lb raw shrimp, peeled and deveined
  • Salt and pepper
  • Red pepper flakes
  • ½ pound whole wheat short pasta (such as penne)
  • Feta

Mix the tomatoes with the olive oil, herbs, garlic, and salt and pepper. Bake at 375 until tomatoes are just starting to burst and caramelize, and garlic is soft.

Boil the water and cook the pasta. In a large nonstick skillet, heat a little olive oil with the roasted garlic from the tomatoes (squeeze it from the skins.) Add the shrimp, salt and pepper, and red pepper flakes.

Add the tomatoes and their juices to the shrimp when they are just cooked through, then add the pasta and taste for seasoning (keep in mind the feta will add a little salt). Add feta and serve. This would also be great with a squeeze of fresh lemon.

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