Oh, a vision of beauty, isn’t it? Toss it around, then top with some good feta. Owie! Life is good!
Have you ever roasted grape tomatoes? Like everything roasted, it brings out a wonderful sweetness.
This recipe comes together quickly – which is really nice on busy nights! Click HERE to print the recipe only…
Roasted Grape Tomatoes with Pasta, Shrimp and Feta
Start water boiling for pasta.
Oven at 400 degrees F. I usually cover a cookie sheet with foil, and put a thin coat of olive oil. Then I cut the grape tomatoes in half (longways) and put them into a bowl with a little olive oil (just enough to coat them) – swirl them around with your hands to coat the tomatoes and then put on foil lined baking sheet. Pop into the oven for 5-10 minutes, until they look wrinkly and look like they’ve cooked down a bit.
Boil pasta so that it’s ready to add to the skillet once the shrimp is done – about 4 minutes.
Meanwhile, mince a clove or two of garlic (or use Microplane!) – in a nonstick skillet add a small amount of butter and olive oil (enough to cook the shrimp in, you don’t need a lot). Start out by sautéing the garlic for 30 seconds (once the butter/oil is hot) – stir it the entire time. Then add the shrimp. Keep tossing it around as well, so that it soaks up the garlic while it’s cooking. Cook until opaque (depending upon the size of your shrimp, cooking times vary, our fresh shrimp takes about 4 minutes give or take). Turn stove off.
Then toss the roasted tomatoes into the skillet with the shrimp, then add the hot pasta (I scoop it out and put directly into skillet, the water off of the pasta makes everything better.
Top with feta. Oh, la la! So quick and easy and oh so good!
ENJOY! Catch you back here tomorrow!