Roast tomatoes for this shrimp scampi recipe packed with garlic and served over angel hair pasta for extra robust flavor on your dinner plate.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
936 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
Step 2
Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper.
Step 3
Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks.
Step 4
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl.
Step 5
Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.
Step 6
Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.
Step 7
Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.
Ingredients
2 teaspoons garlic powder
2 pounds shrimp, peeled and deveined
1 (16 ounce) package angel hair pasta
cooking spray
10 fresh mushrooms, quartered
salt and ground pepper to taste
3 tablespoons grated red onion
2 teaspoons olive oil, or more to taste
1 pound butter, cut into cubes
6 cloves garlic, or more to taste, minced
3 tablespoons minced fresh basil, divided
0.25 cup lemon juice
0.33333334326744 cup grated Parmesan cheese
0.75 pound Roma (plum) tomatoes, halved lengthwise
