pound royal red shrimp, peeled and deveined cherry tomatoes tablespoons olive oil teaspoon kosher salt teaspoon ground black pepper teaspoon garlic powder teaspoon Italian seasoning ounces linguine tablespoons unsalted butter cloves of garlic minced teaspoon red pepper flakes cup shredded Parmesan cheese tablespoons chopped fresh basil
Preheat oven to 375 degrees. Arrange the shrimp and cherry tomatoes in a single layer on a baking sheet coated with spray. Drizzle with the olive oil. Season the shrimp with the kosher salt, black pepper, garlic powder, and Italian seasoning. Bake for approximately 7 minutes until the shrimp are opaque.
Cook the linguine according to package directions in salted water. Just before draining the pasta, reserve one cup of the cooking water and set aside.
After draining the pasta, return the pot to the stove and melt the butter. Once the butter is melted, add the garlic and red pepper flakes. Sauté for one minute.
Return the pasta to the pot and add the parmesan cheese. Stir until the cheese is melted and the sauce is slightly creamy, adding reserved water as necessary to keep the pasta moist. Season with salt and pepper.
Pile the warm linguine onto four plates. Add the shrimp and cherry tomatoes. Sprinkle with chopped basil and additional Parmesan cheese, if desired.
340 kcal per serving
6.7 g per serving
51 g per serving
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