I combined three of our favorite things into one dish: pasta, shrimp and a Caprese salad.
You want to know my favorite thing about this recipe though? It came together in MINUTES! (And all the busy ladies said AMEN!)
My kiddos were a HUGE fan and so were the adults. That’s what you call a winning situation!
This recipe serves four.
1 pint of cherry tomatoes
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 pound of pasta (we used a whole wheat rotini)
1 red onion, chopped
1 (28 oz) can of tomatoes (I love San Marzano)
1 pound of shrimp, peeled and deveined (if you use frozen, make sure to bring them to room temp first per package directions)
Fresh mozzarella cheese, cut into pieces to garnish
Fresh basil, torn into pieces
Preheat your oven to 400 degree.
Line a baking sheet with foil (for easy clean up) and pour your cherry tomatoes on top. Drizzle EVOO down over the tomatoes along with a big pinch of both salt and pepper. Pop your tomatoes into the oven and roast about 15 minutes.
Bring a pot of water up to a boil and drop your pasta inside. Cook to al dente (about 7 or 8 minutes).
Meanwhile, in a large skillet over medium-high heat, add in your chopped red onion with a drizzle of EVOO and pinch of salt and pepper. Saute until tender and then add in your can of tomatoes. Using a wooden spoon, lightly break up the tomatoes as they cook together with your onions. Remove your cherry tomatoes from the oven and place them inside your skillet too. Next, stir in your shrimp along with another pinch of salt and pepper. The shrimp will heat up in about 3 minutes.
Drain the pasta water and add your hot pasta right inside the large skillet and toss everything together.
Ladle your pasta onto plates and garnish with fresh mozzarella and torn basil.
So, so, so simple!