Description
Roasted cherry tomatoes with fiery shrimp over black bean spaghetti.
Ingredients
- 4 cups Cherry Tomatoes
- 4 cloves Garlic, Sliced Thin
- ⅓ cups Fresh Basil Leaves
- 2 Tablespoons Olive Oil, Divided
- ½ teaspoons Freshly Ground Black Pepper, Divided
- 8 ounces, weight Explore Asian Black Bean Spaghetti (or Regular Spaghetti)
- 1 pound Large Shrimp, Peeled
- ½ teaspoons Red Pepper Flakes
- 1 whole Lemon, Cut Into Four Wedges
Preparation
Preheat oven to 400ºF. Line a baking sheet with foil and lightly coat with cooking spray.
Place the tomatoes, garlic, and basil on the baking sheet. Drizzle with 1 tablespoon olive oil and ¼ teaspoon black pepper. Roast for 20 minutes or until tomatoes are wrinkled and slightly collapsed.
Meanwhile, bring a large pot of salted water to a boil and cook spaghetti according to package directions. While spaghetti is cooking, place shrimp in a medium bowl and toss with the remaining ¼ teaspoon black pepper, red pepper flakes, and the remaining 1 tablespoon of olive oil.
Heat a large saute pan over medium-high and add the shrimp. Cook about 2–3 minutes per side, until opaque.
To serve, divide pasta among bowls, top with tomatoes and their juices, and then with shrimp. Serve each with a lemon wedge.
