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Author Notes: This recipe was originally conceived on a sleepy Sunday afternoon after several days with out a grocery run, and came into its own after a fortuitous visit to Locanda Verde in Tribeca when I tasted a chef’s version of the pasta dish I had been dreaming of: deeply lemony, rich with shrimp and butter, just enough heat from the red pepper flakes. It was in a word, heavenly. Perfect with a glass of white wine. —Laura Messersmith | Goldfinch & Scout
- 2 pints cherry tomatoes
- 1 pound shrimp, peeled and deveined (31-40 count)
- 1 pound thin spaghetti
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
- 2 teaspoons minced garlic (1-2 cloves)
- 3 tablespoons lemon zest
- 1/2 cup lemon juice
- 1/4 teaspoon red pepper flakes
- 2 tablespoons unseasoned bread crumbs
- 2 tablespoons fresh basil, julienned
- 2 tablespoons fresh parsley, minced
- kosher salt
- black pepper
- Preheat the oven to 350 degrees F.
- Toss the cherry tomatoes with olive oil, kosher salt and black pepper on a sheet pan. Spread them out into one layer roast for 15 to 20 minutes, until the tomatoes are soft and just starting to blister. Turn halfway through the cooking time.
- While the tomatoes are roasting, peel and devein the shrimp. Spread in one layer on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. When the tomatoes are nearly finished, add the sheet pan with the shrimp to the oven and roast for 2 to 3 minutes. The shrimp are done when they begin to turn pink and are firm to the touch.
- Meanwhile, cook the thin spaghetti in salted boiling water according to the package directions, about 6 minutes. Drain well and set aside.
- In a large saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons kosher salt, 1 1/2 teaspoons pepper, and lemon juice and pour this over the pasta. Toss well to coat the pasta.
- Add the roasted tomatoes and shrimp to the bowl and gently toss. Serve immediately with a sprinkle of fresh basil, parsley, and breadcrumbs.
- This recipe was entered in the contest for Your Best Recipe with Noodles