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Roasted Cherry Tomatoes with Shrimp over Black Bean Spaghetti
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 4
Calories 369 kcal
Ingredients
- 4 cups cherry tomatoes
- 4 cloves garlic sliced thin
- 1/3 cup fresh basil leaves
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- 12 ounces large raw shrimp peeled
- 1/2 teaspoon red pepper flakes
- 8 ounces Explore Asian Black Bean Spaghetti may substitute regular spaghetti
- 1 lemon cut into four wedges
Instructions
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Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly coat with cooking spray
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Place the tomatoes, garlic, and basil on the baking sheet. Drizzle with 1 tablespoon olive oil and 1/4 teaspoon black pepper. Roast for 20 minutes or until tomatoes are wrinkled and slightly collapsed.
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Meanwhile, bring a large pot of salted water to a boil and cook spaghetti according to package directions.
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While spaghetti is cooking, place the shrimp in a medium bowl and toss with the remaining 1/4 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.
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To serve, divide the pasta among four bowls, top with tomatoes and their juices, and then with shrimp. Serve each with a lemon wedge.