Roasted Yellow Tomato Sauce with Grilled Shrimp and Pasta
Wonderful way to use up tomatoes at the end of the season to create a flavorful, versatile sauce that pairs well with chicken or seafood.
Ingredients
For Sauce
- 1 1/2 pounds yellow and green tomatoes
- 1 large shallot, chopped
- 3 cloves garlic, whole
- 1 tbsp olive oil
- 1/2 tsp salt and pepper
For Pasta and Shrimp
- 8 ounces cavatappi, or other spiral pasta
- 1 pound raw shrimp, peeled and deveined
- 1 tbsp butter
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped basil
- 1/4 cup grated parmigiana reggiano
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Place tomatoes, shallot, and garlic on baking sheet, Drizzle with oil, season with salt and pepper and toss. Roast 20-30 minutes until tomatoes are wilted and slightly golden in spots.
- Transfer tomatoes and vegetables to a blender and puree until smooth.
- While tomatoes are roasting, cook cavatappi in a large pot of salted water, about 10 minutes. Save 1 cup of pasta water.
- To prepare shrimp, melt butter in a large skillet. Add shrimp and spices. Cook for 1-2 minutes until shrimp are opaque. Remove from skillet.
- Add sauce to skillet along with pasta and 1/2 to 1 cup of pasta water. Add shrimp and toss well. Serve immediately with grated parmigiana and chopped basil.
Notes
- Cherry or grape tomatoes can be roasted whole. Chop larger tomatoes in half or quarters.