Roasted Shrimp With Cherry Tomatoes Recipes

SHRIMP WITH CHERRY TOMATOES

Shrimp with Cherry Tomatoes image

This is an easy and tasty recipe. Most of the ingredients are stocked in the pantry anyway, all you need is the shrimp and tomatoes.

Provided by Mary Close

Categories Very Low Carbs

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces medium shrimp, shelled and deveined
3 tablespoons olive oil
1/4 teaspoon dried basil
1 cup cherry tomatoes, halved
2 teaspoons lemon juice
2 cloves garlic, minced
1/4 teaspoon dried oregano, crushed
2 tablespoons grated parmesan cheese
1 tablespoon parsley

Steps:

Heat olive oil in a 10 inch skillet over medium high heat.
Add shrimp, garlic, oregano& basil.
Cook 3 minutes until shrimp turn pink, stirring frequently with wooden spoon.
Add tomatoes and lemon juice.
Cook and stir about 30 seconds or until heated through.
Sprinkle with cheese and parsley.
Serve over rice or angel hair.

Nutrition Facts : Calories 402.7, Fat 24.8, SaturatedFat 4.3, Cholesterol 265, Sodium 336, Carbohydrate 6.4, Fiber 1.1, Sugar 2.2, Protein 37.7

WHOLE WHEAT PASTA WITH ROASTED SHRIMP AND CHERRY TOMATOES

Whole Wheat Pasta With Roasted Shrimp and Cherry Tomatoes image

Roasting is a great technique to boost flavor without adding extra oil or calories. As the tomatoes roast, they caramelize, sweeten, and intensify in flavor. The dish is so flavorful with tomatoes, basil and Romano cheese that we often enjoy this dish as a vegetarian entree, without shrimp. If you are using shrimp, be careful to watch the them carefully when roasting, because small shrimp can be cooked in two minutes!

Provided by CookinDiva

Categories Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 pint cherry tomatoes
1/2 teaspoon garlic salt
1 lb shrimp, raw, de-veined, shelled
1 tablespoon Italian dressing (see note in directions)
8 ounces pasta, whole wheat penne
1/4 cup basil, slivered
1/4 cup romano cheese, grated

Steps:

Note on Italian dressing: I use about 1/4 cup for marinating, but discard most of it after marinading. I list 1 T. in the ingredient list so that the nutrition facts more accurately reflect what is eaten and what is discarded.
Marinate shrimp in about 1/4 cup Italian dressing. A Ziplock bag is handy for this step. **You'll be discarding most of the marinade later.
While shrimp is marinating, heat oven to 400 degrees. Cut cherry tomatoes in half. Toss tomatoes with olive oil and garlic salt. Place tomatoes in shallow metal roasting pan, cut sides UP, which will help tomato juices to evaporate. Roast 30 minutes until bottoms start to caramelize and have bits of black (metal pans helps achieve caramelization during roasting).
When tomatoes are done, push them toward the center of the pan and place shrimp around the outside of the pan. Discard marinade. Continue to roast tomatoes and shrimp about 4-6 more minutes, depending on the size of your shrimp (turn once after 2 minutes).
Cook pasta according to package directions. Drain and reserve 1/2 cup pasta water. Toss pasta with cooked tomatoes and shrimp. Use the reserved pasta water to clean up any bits in the roasting pan, and then add this flavorful water to the pasta as well.
Toss everything with basil leaves and romano cheese. Serve.

Nutrition Facts : Calories 463, Fat 13.9, SaturatedFat 4, Cholesterol 235.6, Sodium 491.4, Carbohydrate 46.5, Fiber 2.8, Sugar 3.4, Protein 36.4

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