Linguine with Shrimp, Roasted Tomatoes & Chile Breadcrumbs
A deliciously light dish containing succulent sauteed garlic shrimp and tossed in sweet roasted cherry tomatoes; topped with spicy breadcrumbs. Perfect for the summertime to enjoy with a glass of Sauvignon Blanc and gossip with friends!
Ingredients
- 12 oz linguine
- 6 garlic cloves minced, divided
- ¼ cup + 1 tbsp extra virgin olive oil
- 1 ½ pint cherry tomatoes or heirloom
- 1 tbsp Italian seasoning
- 1 lb large shrimp peeled & deveined
- Salt & pepper to taste
- ½ tsp garlic powder
- Juice of 1/2 lemon
- 2 tbsp butter
- ½ cup Panko breadcrumbs
- ½ tsp crushed red pepper flakes
- ¼ tsp lemon zest
- ¼ cup pecorino romano cheese
- ¼ cup fresh parsley chopped
Instructions
- Boil the pasta according to package directions for al dente. Reserve 1/2 cup of pasta water and drain the remaining; set aside.
- Toss the tomatoes, Italian seasoning, olive oil, salt, and half of the garlic cloves in a bowl. Transfer the tomatoes to a roasting pan or a sheet pan lined with foil and spread them evenly.
- Preheat the oven to 400F. Roast the tomatoes for 15-20 minutes, or until the tomatoes are soft.
- In a saute pan, heat 1 tbsp of olive oil over medium heat. Season with salt, pepper, and garlic powder. Cook the shrimp with the garlic until the shrimp aren’t pink, about 5 minutes. Sprinkle with the lemon juice and toss. Set aside.
- Melt the butter in the same skillet over medium heat. Combine together the breadcrumbs, pecorino romano cheese, lemon zest, and red chili flakes. Toast for 5-7 minutes or until the breadcrumbs are toasted, but not burnt. Set aside.
- Toss the pasta with the roasted tomatoes, pouring in pasta water as needed to coat. Serve with shrimp and breadcrumbs sprinkled over. Garnish with parsley.
Notes
Storage: Keep in the fridge in an airtight container for up to 3 days. While shrimp is best consumed the day it's made, it can be reheated. It may dry out. The breadcrumbs will become a bit soggy.
Variations:
- Swap the shrimp for chicken breasts that are cut into bite-sized pieces.
- You can use parmesan cheese if you don't have pecorino romano.
- Feel free to adjust the chili flakes to your preferred spice level. Toss in Calabrian chiles for a spicy Italian twist.
- Grape or mini San Marzano tomatoes will also be delicious to use.