Shrimp with Roasted Cherry Tomato Penne
Creamy Garlic Shrimp Penne with Burst Cherry Tomatoes
Ingredients:
- 8 oz (225g) penne pasta
- 1 lb (450g) raw shrimp, peeled and deveined
- 2 cups cherry tomatoes
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/2 cup unsweetened coconut cream (or regular cream if preferred)
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup fresh basil leaves, chopped
- Zest of 1 lemon
Directions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cherry tomatoes with olive oil, a pinch of salt, and pepper. Roast for 15-18 minutes, or until blistered and juicy.
- Cook penne according to package instructions. Drain and set aside.
- In a large skillet over medium heat, sauté garlic in a little olive oil for 1 minute until fragrant. Add shrimp, smoked paprika, oregano, salt, and pepper. Cook for 2-3 minutes per side, or until pink and cooked through.
- Stir in roasted cherry tomatoes and coconut cream. Let simmer for 2-3 minutes.
- Add the cooked penne to the skillet, tossing to coat in the sauce. Stir in lemon zest, basil, and Parmesan if using.
- Serve warm, garnished with extra basil or a squeeze of lemon.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 470 kcal | Servings: 4 servings