Name: Linguine with Shrimp and Creamy Roasted Tomatoes
Yield: 4
Ingredients: 1 1/2 c. grape tomatoes -; 1 tbsp. extra-virgin olive oil -; 1 tsp. thyme leaves -; Kosher salt and freshly ground pepper -; 3/4 lb. linguine -; 1 c. heavy cream -; 3/4 lb. large shrimp -; 2 tsp. fresh lemon juice -; 1 tsp. finely grated lemon zest -; 1 tbsp. coarsely chopped flat-leaf parsley -

Linguine with Shrimp and Creamy Roasted Tomatoes

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Ingredients for - Linguine with Shrimp and Creamy Roasted Tomatoes

1. 1 1/2 c. grape tomatoes -

2. 1 tbsp. extra-virgin olive oil -

3. 1 tsp. thyme leaves -

4. Kosher salt and freshly ground pepper -

5. 3/4 lb. linguine -

6. 1 c. heavy cream -

7. 3/4 lb. large shrimp -

8. 2 tsp. fresh lemon juice -

9. 1 tsp. finely grated lemon zest -

10. 1 tbsp. coarsely chopped flat-leaf parsley -

How to cook deliciously - Linguine with Shrimp and Creamy Roasted Tomatoes

1. Stage

Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.

2. Stage

Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.

3. Stage

Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.