8 oz linguine or fettucine pasta, uncooked
1 1/2 lbs raw shrimp, peeled and deveined
1 T + 1 T of The Olive Bin's Tuscan Herb Olive Oil
Salt and black pepper, to taste
3 cloves garlic, thinly sliced
1/4 C of The Olive Bin's A-Premium Balsamic Vinegar
1/2 tsp Italian seasoning
4 C fresh baby spinach
1 1/2 C halved cherry tomatoes
Roasted Shrimp & Tomato Pasta
Ingredients
Number Of Servings: 4
Directions
- Preheat oven to 400 degrees F.
- In large pot, cook pasta according to package directions. Reserve 1 C pasta cooking liquid; drain pasta and rinse with hot water.
- In medium bowl, toss shrimp with 1 T olive oil and season with salt and pepper. Spread shrimp in a single layer on baking sheet. Bake, uncovered, for 6 to 8 minutes or until shrimp are opaque.
- In large skillet, heat remaining olive oil over medium heat. Add garlic and cook for 1 minute. Add cooked pasta to skillet along with balsamic vinegar and Italian seasoning. Stir in some of the reserved pasta cooking water until saucy. Add cooked shrimp, spinach, and cherry tomatoes; toss to combine. Season to taste with salt and pepper. Serve immediately.
Additional Info
This recipe can easily be made gluten-free by using gluten-free pasta!
Adapted from Hy-Vee "seasons" recipe
