Linguine with Shrimp and Roasted Tomatoes

Linguine with shrimp and roasted tomatoes

Linguine with shrimp and roasted tomatoes


1 ½ cups grape tomatoes
1 tablespoon Frantoia extra virgin olive oil
1 teaspoon thyme leaves
Freshly ground black pepper
¾ pound Rustichella D'Abruzzo liguine
1 cup Picket Fence Creamery heavy cream
¾ pound large shrimp, shelled, deveined and halved lengthwise
2 teaspoons lemon juice
1 teaspoon lemon zest, grated
1 tablespoon flat-leaf parsley, coarsely chopped


Preheat oven to 375 degrees F.

In a large skillet, toss the tomatoes, olive oil, thyme, salt and pepper. Roast tomatoes for about 25 minutes, until they begin to brown.

Bring a large pot of salted water to a boil. Cook the linguine until al dente; drain.

Remove tomatoes from the oven and place on stovetop. Add heavy cream and bring mixture to a simmer. Cook over moderate heat, gently crushing the tomatoes, for about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through. 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. Add the lemon zest and parsley and toss.

Serve immediately.