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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.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings 4

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.