Black Pepper Shrimp and Roasted Tomato Pasta
Spicy Black Pepper Shrimp with Roasted Tomato Pasta Delight
Ingredients:
10 oz (280 g) linguine or spaghetti
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon freshly ground black pepper (adjust to taste)
1/2 teaspoon paprika
1 teaspoon dried oregano
3 cups cherry tomatoes, halved
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
Salt, to taste
Directions:
Preheat oven to 400°F (200°C). Place halved cherry tomatoes on a baking sheet, drizzle with olive oil, season with salt, and roast for 20–25 minutes until soft and caramelized.
While tomatoes roast, cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add shrimp, black pepper, paprika, and oregano. Cook for 2–3 minutes per side until shrimp turn pink and opaque.
Add roasted tomatoes and pasta to the skillet. Toss together, adding a splash of reserved pasta water if needed to loosen the sauce.
Stir in Parmesan and fresh basil. Serve hot with extra black pepper on top.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 460 kcal | Servings: 4 servings