Shrimp linguini with roasted tomatoes and basil
Prep: 15 Mins
Cook: 25 Mins
Serves: 4-6
INGREDIENTS
- 675 g Olivia white shrimp (26/30)
- 45 ml olive oil
- 375 g linguini, cooked al dente
- Roasted tomatoes
- 675 g cherry tomatoes
- 45 ml olive oil
- Salt and pepper
- Garnishes
- Basil leaves, to taste
- Grated parmesan, to taste
- 1 ½ lbs Olivia white shrimp (26/30)
- 3 tbsps olive oil
- ¾ lb linguini, cooked al dente
- Roasted tomatoes
- 1 ½ lbs cherry tomatoes
- 3 tbsps olive oil
- Salt and pepper
- Garnishes
- Basil leaves, to taste
- Grated parmesan, to taste
TO MAKE
- Preheat oven to 180°C (350°F). Put the tomatoes on a baking sheet, drizzle with olive oil and season with salt and pepper.
- Bake for about 20 minutes or until soft and lightly golden brown. Set aside.
- In a large pan, sautée shrimp in olive oil for about 2 minutes until pink. Set aside on a plate.
- Add the cooked linguini to the pan with the roasted cherry tomatoes and their juice. Add shrimp and continue cooking for 1 minute. Add a bit of water if necessary. Season with salt and pepper and garnish with basil and parmesan.